If you ask my husband, he will say that I’m currently obsessed with the weirdo tomato juice cake from Penzey’s I posted about a few weeks ago. Maybe I am obsessed; I’m just convinced that a really good cake is hiding in the recipe somewhere. I made it again with a few tweaks and it turned out really well. I omitted the nuts this time which made it a lot less heavy and also improved the texture, in my opinion.
1/2 cup whole wheat flour
2/3 cup white (all-purpose) flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon ginger
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1/2 cup applesauce
1 cup tomato juice
Preheat oven to 350 F and grease a 9×13 pan. Sift the dry ingredients together and set aside. Cream the butter and sugar together; add the eggs. Add the dry ingredients alternately with the applesauce and tomato juice until everything is incorporated together. Pour into the pan and bake approximately 25-30 minutes.
Next time (oh yes, there will be a next time) I want to try doubling the recipe and cooking it in a Bundt pan, and maybe adding some nuts back but in bigger chopped pieces, not ground.