Autumn Spice Cake

Though it is cooler, Southern Cali doesn't embrace Autumn like our home state of Colorado. There are no changing leaves, frosty mornings, or first snows. Therefore, Thomas and I have taken it upon ourselves to create what Autumn ambiance we can on our own. The festive spices and dried fruit in this spice cake definitely add to our Autumn mood. In fact, I think I might go don my scarf and wool mittens right now! Oh wait, its 70 degrees outside. And I'm sweating. Never mind.



Autumn Spice Cake
1 cup sugar (we used raw cane sugar)
1/2 cup margarine (we used Earth Balance vegan margarine but any will do!)
1 tsp vanilla
1 cup dried fruit (we used raisins)
1 1/2 cup unsweetened applesauce
2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 1/2 tsp baking soda
2 cup whole wheat pastry flour (regular whole wheat is fine too)
1/4 cup sliced almonds (optional)

Preheat the oven to 350 degrees
Cream the sugar and margarine together in a large bowl. In a separate bowl, combine the vanilla, applesauce, spices and baking soda. Add the applesauce mixture to the margarine/sugar mixture. Slowly add in the flour and stir. Fold in the dried fruit. Place the batter in a greased 9x13-inch pan and sprinkle the almonds on top if using. Bake for 20-25 minutes until top is golden and slightly spongy!