Shelly's Recipe

CARAMEL-TOPPED APPLESAUCE CAKE

Category: Cakes

1 (11 oz) pkg raisins (2 cups)
1 cup finely chopped black walnuts or pecans
2 tbsp flour
3/4 cup butter
2 cups sugar
2 cups applesauce
2-1/2 cups flour
1 tbsp ground cinnamon
1 tsp baking soda and ground nutmeg
1 recipe Caramel Frosting (see recipe below)

Place the raisins in a saucepan. Add enough water to cover. Bring to boiling. Remove from the heat and let stand until cool. Drain off the water.

Toss the nuts with the 2 tbsp flour. Set aside.

In a mixing bowl, beat the butter for 30 seconds. Add the sugar and beat until well combined. Beat in applesauce.

In another bowl, combine the 2-1/2 cups flour with cinnamon, baking soda, and nutmeg. Add to beaten mixture, beating until just combined. Stir in the raisins and nuts.

Turn batter into a greased and floured 10-inch tube pan. Bake in 350 for 65 to 70 minutes or until done. Cool in pan on wire rack for 20 minutes. Remove from pan and let cool. Prepare the Caramel Frosting. Spoon over cake.

Caramel Frosting: In a medium saucepan, heat 1/2 cup packed brown sugar and 1/4 cup butter to boiling, stirring occasionally. Remove from heat. Stir in 1 cup sifted powdered sugar and 2 tbsp milk. Beat with electric mixer until its a thick, drizzling consistency. Makes about 1 cup.

Note: For a contrasting chocolate drizzle, melt 1/2 cup semisweet chocolate pieces and drizzle the chocolate over the Caramel Frosting.