![](https://www.sylveeeskitchen.com/wp-content/uploads/2016/01/Gingerbread-Applesauce-Cake-17.jpg)
GINGERBREAD APPLESAUCE CAKE – Culinary Makeovers
Here we go again! Remember the Gingerbread Waffles made from the leftover pieces of Gingerbread Houses? Well, with only a 2 person Household, you can only eat Gingerbread Waffles so many days in a row and since I hate to throw good food away, I did it again! I decided to make cookies with the Waffle Batter and wouldn’t you know, I did not think about putting extra sugar into it – Waffles don’t need a lot of sugar since you usually pour syrup on them or top with sweetened fruit and when we tasted the cookies – uh oh! They tasted like Gingerbread Biscuits – not very palatable – so instead of throwing the cookies away, I just dried them out and pulverized them again just like I did with the leftover House pieces. I then used my Zucchini Bread Recipe as a guide and made a delicious moist Gingerbread Applesauce Cake with Raisins. This was a delicious and satisfying Breakfast Delight!
So here is how I made the Gingerbread/Applesauce Cake. The recipe can be adapted for use without the leftover Gingerbread pieces. Just let me know and I will change it for whoever would like it.
Pictured below are the cookies – i left them uncovered for a couple of hours to dry them out – they were a moist cookies and would have been really good with some sugar and maybe some raisins added to them.
![Gingerbread Waffle Cookies](https://www.sylveeeskitchen.com/wp-content/uploads/2016/01/Cookies-300x225.jpg)
Place the cookies in your Food Processor and chop them up, using the PULSE BUTTON at first; once they are broken up, then turn it on and run just until they are a fine crumb – not more than a couple of seconds at a time.
Measure the crumbs – if you do not have 2 cups of crumbs, adjust the other ingredients accordingly
Gingerbread Crumbs
The remaining ingredients that you are going to need are:
1 cup All-Purpose Flour
1/2 tsp. Salt
1/2 tsp. Baking Soda
1 tsp. ground Cinnamon
1/2 tsp. ground Ginger
1/4 tsp. ground Cloves (optional)
3 large Eggs
1/2 cup Butter, melted
1 tsp. Vanilla
1 cup Brown Sugar
1 cup Applesauce
1/2 cup Raisins
The Applesauce pictured below was homemade chunky Applesauce
![Applesauce](https://www.sylveeeskitchen.com/wp-content/uploads/2016/01/Applesauce-300x242.jpg)
This cake was all made in the Food Processor, but if you don’t have one or prefer not use it, you can do this with a Portable Mixer, Standing Mixer, or even with hand implements.
Once you have your crumbs, Applesauce and Rasins prepared and measured, begin making your cake.
- Adjust the oven rack to the middle position and heat to 350 degrees.
- Butter, or spray an 8 or 9″ round or square pan and set aside.
- Combine the Flour, Salt, Baking Soda and Spices in a medium size bowl.
- Place the Eggs in the Food Processor and run until they are well mixed.
- Add the Brown Sugar, Butter and Vanilla and mix again.
- Add the Applesauce and Pulse until it is well distributed.
- Add the Flour Mixture and run until well – mixed. (DO NOT OVERMIX!)
- Add the Raisins and pulse, just until they are distributed throughout the batter.
- Pour the mixture into the prepared pan; tap lightly to level and then bake for 45 minutes or until a pick inserted in the middle comes out clean.
- Allow the cake to cool on a wire rack before inverting onto a serving platter.
![Baked Cake](https://www.sylveeeskitchen.com/wp-content/uploads/2016/01/Gingerbread-Applesauce-Cake-15-225x300.jpg)
Serve warm or at room temperature with Vanilla Ice Cream or top with a Cream Cheese Frosting.
![Cake Portion with Ice Cream](https://www.sylveeeskitchen.com/wp-content/uploads/2016/01/Gingerbread-Applesauce-Cake.-Portion-1-300x227.jpg)