Applesauce Cake with Caramel Frosting

By BarbaraC1977

August 31, 2009
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Layout: VRA 8 1/2 x 11 Cookbook Template, resized to 5.5 x 8.5 (My cookbook holds 4x6 cards or "full page" 5.5 x 8.5 recipes.)

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Applesauce Cake with Caramel Frosting

Cindi Carroll served this July 2008

Applesauce Cake

1 cup (-2 Tbsp) granulated sugar

1 cup (-2 Tbsp) brown sugar

½ cup butter

1 egg

1 cup raisins (optional)

1 cup chopped walnut meats

1 tsp. (or more) cinnamon

1 tsp. (or more) nutmeg

1 tsp. (or more) cloves

2 cups flour

2 tsp (-½ tsp) soda dissolved in

2 cups (+½ cup) applesauce

Cream butter and sugars, add egg and beat well, then raisins and nuts. Mix dry ingredients together and add alternately with applesauce to first mixture, starting and ending with flour mixture. Bake in 13x9x2 oblong pan at 350F for 45 minutes or until cake is done.

NOTE: High altitude adjustments in parentheses (we live at 6200 ft above sea level)

Caramel Frosting

½ cup butter

1 cup brown sugar, packed

1 cup milk

2 cups confectioners’ sugar (more if needed)

Melt butter in saucepan, add brown sugar. Boil over low heat two minutes, stirring all the time. Add milk. Keep stirring until mixture boils. Remove from heat. Cool. Add sifted sugar. Beat well after each addition. Add pecans if desired. Frost cooled cake.