Saturday, January 4, 2014
Applesauce-Pecan Spice Cake
I love making this cake and I've been making it as long as I can remember. The original recipe was in my mother's Betty Crocker Cookbook, and has changed very little since the early 1950's. It's an oldie, but a goodie, and one we enjoy here when I have some of my homemade applesauce to use in it. Makes a great snack cake for after school, or with a nice cup of coffee in the afternoon.
2 1/2 cups flour
2 cups sugar
1 1/2 tsp. baking soda
1/4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
1 1/2 cups applesauce (make it)
1/2 cup shortening
1/2 cup water
1/2 cup chopped pecans (I used Schermer's)
1/2 cup raisins (optional)
Preheat oven to 350. Measure all ingredient into a large mixing bowl. Mix on low speed 1-2 minutes; turn up to medium and beat 1-2 more minutes.
Pour into prepared 13 x 9-inch baking dish sprayed with baking spray. Bake 45-60 minutes or until toothpick insert in middle comes out clean.
Remove from oven and let cool on cooling rack.
Frost with Cream Cheese Frosting:
4-oz. package cream cheese
1/4 cup butter
1/2 box confectioners sugar
1 tsp. vanilla extract
May need to add 1 Tbls milk for desired consistency
Cream cheese and butter; gradually beat in sugar and vanilla; beat until smooth and creamy and of spreading consistency. Frost cake. (This makes enough for one sheet cake)