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Applesauce-Raisin Cake with Caramel Icing Recipe

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This recipe for Applesauce-Raisin Cake with Caramel Icing is from The Murray Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 cup granulated sugar
1 cup brown sugar
1/2 cup vegetable shortening (or butter, softened)
2 cups unsweetened applesauce
3 cups flour
4 tsp unsweetened cocoa powder
2 tsp baking soda
2 tsp cinnamon
2 tsp nutmeg
1/2 tsp salt
1/2 cup raisins (optional)
1/4 cup pecans, chopped
1 tsp vanilla
Icing:
1 cup dark brown sugar
1/2 cup milk
2 Tbsp butter
1/4 tsp salt
1-1/2 cup powdered sugar
1 tsp vanilla
Directions:
Directions:
Preheat oven to 325-350 degrees (325 for 9x13 pan or 350 for round pans). Prepare cake pans with cooking spray or butter and flour. In a mixing bowl, beat the first 3 ingredients well; add applesauce. In a separate bowl combine the dry ingredients - flour through salt - and mix with a whisk. Add dry ingredients to applesauce mixture and beat until just moist. Stir in raisins, pecans and vanilla. Poor batter into prepared pans and bake. In a 9x13, bake for 55 minutes at 325. In rounds, bake at 350 for 35 minutes. Check with a toothpick to make sure the center is done.
To make the icing: combine brown sugar, milk, butter, and salt in a saucepan. On medium heat, bring a boil, stirring constantly. Reduce heat and simmer until thick, about 5 minutes, stirring occasionally. Remove from heat. Add the powdered sugar and vanilla and beat with a mixer until smooth and slightly warm. Cool for 5 minutes. Pour and spread icing over the cake.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
This is a completely satisfying cake with all the flavors of fall. It was published in Cooking Light magazine in 2000, the year Margaret was born.

 

 

 

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