This recipe is inspired by the Applesauce Cake recipe originally printed in the “Virginia Treasures Virginia Farm Bureau Women’s Cookbook.” The person who shared this recipe was from Frederick County, the county that adjoins Mt. Jackson, where Old Virginia is made. Not only are the apples we use to make Old Virginia applesauce from Virginia, black walnuts grow in the wild everywhere in the Shenandoah Valley making this recipe a local favorite.


  • 2 cups white sugar
  • 1 cups salted butter, room temperature
  • 2 ½ cups Old Virginia Applesauce (any flavor)
  • 1 Extra Large egg
  • 2 cups raisins (Soak for a few minutes in water, drain and toss lightly with ¼ cup of flour, not included in 4 cups below. This keeps raisins from sticking together)
  • 2 teaspoons cinnamon
  • 2 teaspoons allspice
  • 1 teaspoon ground cloves
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • 4 cups all-purpose flour
  • 1 cup black walnuts


Preheat oven to 350°
Grease and flour a tube cake pan.
Cream sugar and butter. Add applesauce and egg to sugar and butter mixture. In a separate bowl, sift flour and other dry ingredients together. Gradually add flour mixture to the wet ingredients beating well after each addition. Fold in raisins and nuts by hand. Pour evenly into the greased and floured tube pan and bake for 1 hr. 20 minutes (slightly longer for some ovens) at 350°. Test with toothpick until clean. Cool in pan for minutes and turn out onto a plate. Serve warm. Keeps well for 2-3 days.