Ingredients:

  • 1 ¾ cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 ½ teaspoons Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves
  • ½ teaspoon Fine Sea Salt
  • ½ cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 2 Large Eggs, room temperature
  • ½ cup Vegetable Oil (Canola or Sunflower)
  • 1 cup Unsweetened Applesauce, room temperature
  • 1 teaspoon Vanilla Extract
  • ½ cup Raisins or Dried Currants (Optional Mix-In)
  • -- Brown Sugar Glaze ---
  • 1 cup Confectioners' Sugar (Icing Sugar), sifted
  • 2–3 tablespoons Milk (Whole or 2%)
  • 1 tablespoon Brown Sugar, lightly packed
  • ¼ teaspoon Vanilla Extract

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour an 8x8 inch square metal baking pan, or line it completely with parchment paper, leaving an overhang to easily lift the finished cake.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Ensure the spices and leavening are evenly distributed. Set the dry ingredients aside.
  3. In a separate, medium bowl, whisk together the granulated sugar and brown sugar. Add the oil and eggs, whisking vigorously until the mixture is uniform and slightly lighter in colour (about 1 minute). Stir in the vanilla extract and room-temperature applesauce until just combined.
  4. Gradually pour the dry ingredients into the wet ingredients. Using a rubber spatula, fold the batter together until just combined. Stop mixing immediately when no streaks of dry flour remain. If using, gently fold in the raisins or currants.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a clean wooden skewer or toothpick inserted into the centre comes out clean or with a few moist crumbs attached.
  6. Let the cake cool in the pan for 10 minutes. Use the parchment paper overhang to lift the cake out and transfer it to a wire rack to cool slightly more (another 10 minutes).
  7. Prepare the Glaze: Sift the confectioners' sugar into a small bowl. Whisk in the brown sugar, vanilla, and 2 tablespoons of milk. Add the third tablespoon of milk slowly, until the glaze reaches a smooth, pourable consistency (like thick honey). Drizzle the warm cake generously with the glaze. Allow the glaze to set for 10-15 minutes before slicing and serving.