Applesauce Cake 2

Title:
Applesauce Cake 2

Yield:
1 Servings

Categories:
Cake




Ingredients:





 2 3/4 c  Cake flour or 2 1/2 cups


          -all-purpose flour


     2 c  Sugar


   1/4 ts Baking powder


 1 1/2 ts Soda


 1 1/2 ts Salt


   3/4 ts Cinnamon


   1/2 ts Cloves


   1/2 ts Allspice


   1/2 c  Soft shortening


   1/2 c  Water


 1 1/2 c  Unsweetened applesauce


     2    Eggs; (1/3 to 1/2 cup)


   1/2 c  Chopped pecans or walnuts;


          -(I like pecans better)


     1 c  Raisins; chopped





-----------------------------EASY
PENUCHE ICING-----------------------------


   1/2 c  Butter


     1 c  Brown sugar; (packed)


   1/4 c  Milk


 1 3/4 c  Sifted confectioners' sugar;


          -(up to 2)





 Heat oven to 350 degrees F (moderate). Grease and flour two 8- or 9- inch


 round layer pans or one 13x9x2-inch oblong pan. Measure flour by


 dip-level-pour method or by sifting. Blend dry ingredients in bowl. Add


 shortening, water, and applesauce. Beat 2 minutes at medium speed on mixer


 or 300 vigorous strokes by hand. Scrape sides and bottom of bowl


 constantly. Add eggs. Beat 2 more minutes, scraping bowl frequently. Stir


 in nuts and raisins. Pour into pan(s). Bake layers 35 to 40 minutes, oblong


 45 to 50 minutes. Cool.


 


 All you have to do:


 


 To make unsweetened applesauce: wash, quarter, and core 6 to 8 tart apples.


 Add 1/4 cup water. Cover and cook to a mush, stirring occasionally. Press


 through a sieve or food mill.


 EASY PENUCHE ICING: Melt butter in saucepan. Stir in brown sugar. Boil and


 stir over low heat 2 minutes. Stir in milk. Bring to boil, stirring


 constantly. Cool to lukewarm (120 degrees F). Gradually add confectioners'


 sugar. Place pan in ice water and stir until thick enough to spread. Enough


 for two 8" or 9" layers or 13x9x2" oblong.


 


 Posted to Bakery-Shoppe Digest V1 #472 by fundwell@excel.net on Dec 27,


 1997