Spicy Applesauce Torte
|Sifted cake flour||1 Cup (16 tbs)|
|Baking powder||4 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Gingersnap crumbs||1 Cup (16 tbs) (Fine, About 16 Gingersnaps)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Eggs||2 , well beaten|
|Unsweetened applesauce||1 Cup (16 tbs) (Thick)|
|Walnuts||1⁄2 Cup (8 tbs), finely chopped|
Sift the flour, baking powder, salt, and spices together and blend thoroughly.
Mix in the crumbs; set aside.
Add sugar gradually, creaming until fluffy.
Add beaten eggs in halves, beating thoroughly after each addition.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and applesauce in thirds to creamed mixture.
Blend in the walnuts.
Turn batter into 2 prepared 8-inch layer cake pans and spread evenly to edges.
Bake at 350Â°F 35 to 40 minutes, or until torte layers test done.
Cool and remove from pans as directed for tortes.
If desired, spread Creamy Vanilla Filling, between layers.