Applesauce Cake

Applesauce Cake was a Christmas favorite when I was growing up. Mom made it in loaf pans, a 9×13 pan or muffin tins. It works as quick bread or a cake. The caramel frosting was as special as the cake. Mom always made it with nuts, raisins and dates.  I am posting it, not because any of you children asked for it, but I made it this year to give away as Christmas gifts. Marie Meyer loved it and wanted the recipe so here it is. The caramel frosting recipe is from the Settlement Cookbook. If you want THAT story go to my website, www.deborahude.com and read, ‘Cookbook.’

Applesauce Cake

cream:
1 cup butter

2 cups sugar

Beat in: 2 eggs

Add:  2 tsp vanilla

4 cups flour

4 tsp bkg soda

3 cups applesauce

1 cup chopped dates

2 cups chopped nuts

2 cups raisins

1 tsp cinnamon

1/2 tsp cloves

Mix well and put in three loaf pans, or a 9×13 or make muffins.

Bake in loaf pans at 350 degrees for 1 hour or until a toothpick comes out clean.

Cool and frost with Caramel Frosting

In heavy sauce pan combine:

1 1/2 cups brown sugar

3/4 cup water

Boil until soft ball stage, 238-240 degrees

1/2 tsp vanilla

2 Tbls butter

Remove from heat and beat until frosting turns color and is spreading

consistency. It changes quickly and hardens quickly also.

Be ready to spread when it is ready.

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