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Wild Rice and Applesauce Cake

1/2 cup butter
1/2 cup light brown sugar, packed
1 cup white sugar
2 eggs
1 cup thick, unsweetened applesauce
2 cups flour
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1 cup cooked wild rice
3/4 cup chopped pecans

Preheat oven to 350 degrees. Cream butter and sugars together. Add eggs and beat well. Add applesauce and blend. Sift dry ingredients together and add gradually to the batter. Fold in wild rice and pecans. Turn into well greased 8- or 9-inch square pan and bake 50-60 minutes. Cake is done when top springs back when touched.

Serve with your favorite butterscotch or caramel sauce. You may substitute dried cranberries for the nuts (also very good).

 

 


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