Post by whisperingpass on Jul 29, 2005 11:30:34 GMT -6
Applesauce Spice Cake
Cake Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 cups applesauce
1/2 cup butter, softened
2 large eggs
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
3/4 cup golden raisins or raisins
1/2 cup chopped pecans
Frosting Ingredients:
1/3 cup butter
3 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 to 3 tablespoons milk
1/4 cup chopped pecans
Heat oven to 350°F.
Combine all cake ingredients except raisins and pecans in large mixer bowl. Beat at low speed, scraping bowl often, until ingredients are moistened. Beat at high speed, scraping bowl often, until smooth (3 to 4 minutes). Stir in raisins and 1/2 cup pecans by hand.
Pour into greased and floured 13x9-inch baking pan. Bake for 35 to 40 minutes or until center is firm to the touch and edges begin to pull away from sides of pan. Cool completely.
Melt 1/3 cup butter in 1-quart saucepan over medium heat, stirring constantly, until very lightly browned (6 to 8 minutes).
Combine browned butter, powdered sugar and 1 1/2 teaspoons vanilla in small mixer bowl. Beat at medium speed, gradually adding milk and scraping bowl often, until frosting is smooth and spreadable (1 to 2 minutes). Frost cooled cake. Sprinkle with 1/4 cup pecans.
Makes 15 servings.
Cake Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 cups applesauce
1/2 cup butter, softened
2 large eggs
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
3/4 cup golden raisins or raisins
1/2 cup chopped pecans
Frosting Ingredients:
1/3 cup butter
3 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 to 3 tablespoons milk
1/4 cup chopped pecans
Heat oven to 350°F.
Combine all cake ingredients except raisins and pecans in large mixer bowl. Beat at low speed, scraping bowl often, until ingredients are moistened. Beat at high speed, scraping bowl often, until smooth (3 to 4 minutes). Stir in raisins and 1/2 cup pecans by hand.
Pour into greased and floured 13x9-inch baking pan. Bake for 35 to 40 minutes or until center is firm to the touch and edges begin to pull away from sides of pan. Cool completely.
Melt 1/3 cup butter in 1-quart saucepan over medium heat, stirring constantly, until very lightly browned (6 to 8 minutes).
Combine browned butter, powdered sugar and 1 1/2 teaspoons vanilla in small mixer bowl. Beat at medium speed, gradually adding milk and scraping bowl often, until frosting is smooth and spreadable (1 to 2 minutes). Frost cooled cake. Sprinkle with 1/4 cup pecans.
Makes 15 servings.