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Heart of the Home
May 2009
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Jerri Hickinbotham, of Alton, Mo., requested a recipe for an apple cake made with cocoa. This recipe for Applesauce Cake was contributed by Joyce P. Capper, of Fort Worth, Texas, and was published in CAPPER’S Feb. 13, 1996.


Applesauce Cake

½ cup butter or shortening

2 cups sugar

1 teaspoon allspice

1 teaspoon cinnamon

1 teaspoon ground cloves

1 teaspoon nutmeg

2 tablespoons cocoa

2 cups applesauce

1½ teaspoons baking soda

½ cup hot water

¼ teaspoon salt

2½ cups flour

1 cup chopped nuts, dusted

    with flour

1 cup raisins, dusted with flour

In a bowl, cream butter and sugar; add spices, cocoa, applesauce, baking soda, water and salt. Stir in flour, nuts and raisins.

Pour into a well-greased Bundt cake pan and bake at 350°F. for 1 hour and 15 minutes.


Pat Mindrup, of Aguila, Ariz., requested a recipe for Butterscotch Pie. This recipe was contributed by Myrtle Odland, of Clarion, Iowa, and appeared in CAPPER’S WEEKLY Oct. 13, 1945.


Butterscotch Pie

4 eggs, well-beaten

2 cups dark corn syrup

2 teaspoons vanilla

½ teaspoon salt

½ cup chopped nuts, optional

1 pie shell, unbaked

In a mixing bowl, combine eggs, corn syrup, vanilla, salt and nuts; beat well.

Pour into pie shell and bake at 350°F. for about 30 minutes, or until filling is set.


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