It's time to talk about something else.

I've been on a quest over the past couple of years to make desserts with more natural sugars, such as honey, maple syrup, raw sugar, etc.  Lately, I have been making a variation of this applesauce cake and it's been great with the weather turning cooler and more Fall-ish.  To give credit where credit is due, I found this recipe at www.honeyflowfarm.com.

Spicy Honey Applesauce Cake

1 c honey
1/2 c butter
2 eggs
1 t vanilla
1 c applesauce
1 t cinnamon
2 c flour
1/2 t salt
1 t baking soda
1/2 t nutmeg
1/4 t powdered cloves
1/4 t ginger
1 c nuts

Cream honey and butter.  Blend in eggs, vanilla and applesauce.  In separate bowl, combine dry ingredients, then stir gradually into creamed mixture.  Add to a greased 9 x 13 pan and bake at 325 for 25-40 minutes.

My variation is that I canned a BUNCH of pearsauce this year from pears given to me by neighbors of my parents, so I used my home-canned pearsauce instead of applesauce.  We use local honey bought from a local beekeeper, and pecans (puh CAHNS) from our own front yard - they're flowing out of the trees this year!  I feel very thrifty and down home when I'm able to use ingredients secured from somewhere besides the local Super WalMart.    The original recipe called for 3 eggs, but I put down only 2 because I'm presently using a small toaster oven and can only make half a recipe, so I use 1 egg for half the recipe.  I think 2 for the whole recipe would be plenty, but you can use the 3 if you prefer, of course.  Also, I have no idea why they give such a wide range for the baking time, but it takes around 45 minutes at 350-375 in the toaster oven.  Yours, of course, will vary. 

I have a very good recipe using maple syrup to sweeten pecan (puh CAHN) pie, too!  I'll post it closer to Thanksgiving for anyone who might be interested.

I hope you're having a wonderful day! 

Paula