Thursday, September 23, 2010

Applesauce Cake with a Caramel Glaze

1 cup (2 sticks) unsalted butter
2 cups brown sugar
1 egg
3 cups all-purpose flour
1 tsp. ground cloves
2 cups raisins
2 tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2 cups unsweetened applesauce
1 cup chopped walnuts

1 cup brown sugar
¼ cup evaporated milk
¼ cup (½ stick) unsalted butter

1. Preheat oven to 350. Grease and flour (or spray) a 10 inch tube pan.
2. Cream butter until smooth. Gradually add brown sugar. Beat until light and fluffy.
3. Add egg and beat well.
4. Sift together 2 cups flour, baking soda, salt, and spices. Add to mix in batches alternating with applesauce, beating well each time.
5. Dredge raisins and walnuts in remaining flour. Fold raisins, nuts, and flour into batter.
6. Pour into pan and bake for 1 hour and 15 minutes or until done.
7. Cool cake in pan 15 pins then invert to a rack to cool completely.
8. Prepare glaze by combining all ingredients in a small sauce pan.
9. Heat glaze, stirring constantly until mixture boils and sugar dissolves.
10. Cook and stir constantly until mixture reaches 240 then drizzle on cake.

-*-The first time I made this, I left out the raisins.

-*- I only had salted butter, so I used that in equal amounts, but omitted the salt in the cake recipe.

-*-The glaze will set up to a frosting consistency if you remove it from heat for awhile instead of drizzling immediately. I happened to like that much better than the glaze, but that’s simply my personal preference.

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