Ryzon Applesauce Cake
Yield: 1 Cake  VG, VN, WF, GF, DF, EF, SoF

1 c Corn flour 3/4 c Buckwheat flour * 1 ts Baking powder 1/2 ts Soda 1 ts Cinnamon

1 ts Cloves 1/2 ts Allspice 1 c Raisins 3/4 c Honey 1 c Applesauce

Mix and sift dry ingredients, add raisins, honey, and apple sauce, beating thoroughly. Bake in loaf tin 45 minutes, in moderate 350 to 375 degrees F oven.

From The Ryzon Baking Book  by Marion Harris Neil.
General Chemical Company, New York, 1918

Tested by: Helen Beaulieu

Taste-tested by: Robin Russell -- "This dense cake reminds me of German-style baking. It's a little on the dry side but very tasty. The spices are bold and the raisins are excellent in it. Helen suggested that an egg and a 1/2 cup of oil might improve the texture. As this cake has no oil it may be worth a try."

A Little Bit of History

I had not heard of the Ryzon Baking Book so did a quick search on the Internet to see if I could find any information on it. I discovered that it was produced by the Ryzon Baking Powder Company in 1916 -1918, and the book is now considered a collectible. The following are some links with information about the book.

Judy Posner Collectibles
VT University Libraries: Special Collections
A Sentimental Journey: Old and Rare Books

Winter 2001-2002 Wheat-Free Baking
www.recipenet.org

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Last modified: April 09, 2002