Applesauce Cake

This drawing is for Applesauce Cake, still from the Domino cookbook from 1962. I wonder how they can tell it's a girl cake?

2 cups Domino Superfine Sugar

1 1/2 tsp. salt (wow!)

3/4 cup shortening

4 eggs, separated

1 tsp. grated lemon rind

3 1/4 cups sifted al-purpose flour

1 1/2 tsp. double-acting baking powder

1 tsp. baking soda

1/2 tsp. each ground cloves, nutmeg, cinnamon and allspice

1 15-oz. jar applesauce

1 cup chopped pecans or walnuts

1 cup seedless raisins

Cream 1 2/3 cups sugar, salt and shortening in large bowl.  Beat egg yolks into creamed mixture, one at a time, until light and fluffy.  Add lemon rind.  Sift together flour, baking powder, soda and spices.  Add parts of flour mixture and applesauce alternately to creamed mixture, blending well after each addition.  Add nuts and raisins; mix briefly.  Place egg whites in large mixing bowl.  Beat at highest speed until whites stand in peaks but are not dry.  Beating continuously, make meringue by beating remaining 1/3 cup sugar into beaten whites, a tablespoonful at a time.  Fold meringue lightly into batter.  Turn into greased and floured 10" tube pan.  Bake in slow oven 325F 75-80 minutes or until cake tester comes out clean.  Turn cake out on cooling rack.  Store in airtight container one or more days before serving.  Yield:  one 10" cake or 16-20 servings.

I always have trouble with this kind of recipe. I can't see myself having the patience to add the 2 cups sugar one tablespoon at a time. But I'll bet it is tasty.

We are going to a park district Bunny Hop today, where they have marshmallow slings. Yes! They actually waste them by shooting them at a target. Cotton balls would be harder, and then we could just eat the marshmallows.