Adding fruit purée to cakes is said to be one way of reducing fat in cakes, but many reputable baking websites argue with this point of view, saying that fat is still necessary to get a good flavour and texture. Either way, this recipe for Applesauce Cake has both - I used sunflower oil and homemade applesauce made from two medium sized Bramley apples cooked to a purée with a tiny amount of water.
The cake is very much like a gingerbread cake in texture - it's even getting stickier on top as time goes by. The spicing is very light, and could be beefed up a bit, but it's quite pleasant to eat something with gentle flavours occasionally. The molasses and unsweetened applesauce keep the sweetness down and give a moist texture too. All in all this is probably a cake which I will make again!