2 3/4 c Cake flour or 2 1/2 cups
-all-purpose flour
2 c Sugar
1/4 ts Baking powder
1 1/2 ts Soda
1 1/2 ts Salt
3/4 ts Cinnamon
1/2 ts Cloves
1/2 ts Allspice
1/2 c Soft shortening
1/2 c Water
1 1/2 c Unsweetened applesauce
2 Eggs; (1/3 to 1/2 cup)
1/2 c Chopped pecans or walnuts;
-(I like pecans better)
1 c Raisins; chopped
-EASY PENUCHE ICING-
1/2 c Butter
1 c Brown sugar; (packed)
1/4 c Milk
1 3/4 c Sifted confectioners’ sugar;
-(up to 2)
Heat oven to 350 degrees F (moderate). Grease and flour two 8- or 9- inch
round layer pans or one 13x9x2-inch oblong pan. Measure flour by
dip-level-pour method or by sifting. Blend dry ingredients in bowl. Add
shortening, water, and applesauce. Beat 2 minutes at medium speed on mixer
or 300 vigorous strokes by hand. Scrape sides and bottom of bowl
constantly. Add eggs. Beat 2 more minutes, scraping bowl frequently. Stir
in nuts and raisins. Pour into pan(s). Bake layers 35 to 40 minutes, oblong
45 to 50 minutes. Cool.
All you have to do:
To make unsweetened applesauce: wash, quarter, and core 6 to 8 tart apples.
Add 1/4 cup water. Cover and cook to a mush, stirring occasionally. Press
through a sieve or food mill.
EASY PENUCHE ICING: Melt butter in saucepan. Stir in brown sugar. Boil and
stir over low heat 2 minutes. Stir in milk. Bring to boil, stirring
constantly. Cool to lukewarm (120 degrees F). Gradually add confectioners’
sugar. Place pan in ice water and stir until thick enough to spread. Enough
for two 8″ or 9″ layers or 13x9x2″ oblong.
Yields
1 Servings