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Applesauce Cake with Caramel Icing

  • Makes: 12 servings  
  • Freezes: excellent without icing 
  • Preparation Time: 15 minutes 
  • Baking Time: 65 minutes 

Ingredients

Cake

1/2 cup125 mL Crisco® All Vegetable Shortening

1 1/2 cups375 mL sugar

1 egg

2 1/2 cups625 mL Robin Hood® Original All Purpose Flour

2 tsp10 mL baking soda

1/4 tsp1 mL salt

1/4 tsp1 mL cinnamon

1 1/2 cups375 mL unsweetened applesauce

1/2 cup125 mL raisins

1/2 cup125 mL chopped walnuts

Caramel Icing

1/4 cup50 mL Crisco All Vegetable Shortening

2 tsp10 mL Robin Hood Original All Purpose Flour

1 cup250 mL packed, light brown sugar

2/3 cup150 mL Carnation® Regular, 2% or Fat Free Evaporated Milk

walnut halves, for garnish

Nutritional Information

Directions

  1 Preheat oven to 350°F (180°C). Grease an 8½” or 9” (21 cm or 23 cm) spring form pan.

  2 Cake: Beat shortening and sugar in large bowl until light and fluffy in texture. Beat in egg.

  3 Combine flour, baking soda, salt and cinnamon in a separate large bowl. Stir into shortening mixture alternating with applesauce, making 3 additions of dry ingredients and 2 of applesauce. Fold in raisins and walnuts. Pour into prepared pan.

  4 Bake in preheated oven about 60 to 65 minutes or until deep golden and a toothpick inserted in center of cake comes out clean. Cool in pan for 20 minutes; remove from pan and cool completely on wire rack.

  5 Caramel Icing: Melt shortening over low heat in saucepan. Stir in flour for 1 minute. Whisk in sugar and evaporated milk, whisking until melted and smooth. Bring to boil. Boil 5 minutes, stirring constantly until thickened. Let cool 5 minutes. Pour over cake letting excess drip down sides. Garnish with walnut halves.

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