Applesauce Spice Cake

 

No. 1.

cup butter                                                               2 cups sifted cake flour
1 cup sugar                                                                1 teaspoon baking soda
2 eggs, lightly beaten                                                teaspoon nutmeg
cup chopped nuts                                                 1 teaspoon cinnamon
1 cup chopped raisins                                              1 cup unsweetened applesauce

Cream shortening and sugar together until fluffy.  Add eggs and mix thoroughly.  Add nuts and raising.  Sift dry ingredients together 3 times and add alternately with applesauce to creamed mixture, beating thoroughly after each addition.  Pour into a greased loaf pan and bake in a moderate oven (350 F.) for 1 hour.  If baked in layers, bake only for 25 minutes.  Makes 1 loaf (8 x 4 inches) or 2 (9-inch) layers.

 

No. 2.

cup shortening                                                       1 teaspoon nutmeg
1 cup sugar                                                                teaspoon cloves
1 egg, beaten                                                            teaspoon salt
1 cups sifted cake flour                                        1 teaspoon baking soda
1 teaspoons cinnamon                                         1 cup unsweetened applesauce
1 teaspoon allspice

    Cream shortening and sugar together until fluffy.  Add egg and mix thoroughly.  Sift dry ingredients together 3 times and add alternately with applesauce to creamed mixture, beating thoroughly after each addition.  Pour into a cake pan lined with waxed paper and bake in moderate oven (350 F.) 45 minutes.  Makes 1 cake (8 x 8 x 2 inches).  Frost with Caramel Frosting (see below).

 

Caramel Frosting

1 cup brown sugar                                                    1 teaspoon vanilla or
cup water                                                                           teaspoon lemon extract
2 egg-whites
 

    Make a syrup of the sugar and water and cook to the soft-ball stage (238 F.).  Remove from the fire and cool while the egg-whites are beaten, then pour the syrup in a thin stream on to the stiff whites, beating the mixture constantly until thick enough to spread.  Add the flavoring.

    Chopped nuts may be stirred into the frosting just before spreading.

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