CAKE:
| 1/2 cup | [125 mL] | Crisco® Golden Shortening |  |
| 1 1/2 cups | [375 mL] | sugar | |
| 1 | [1] | egg | |
| 2 1/2 cups | [625 mL] | Robin Hood® Nutri Flour Blend ™ | |
| 2 tsp | [10 mL] | baking soda | |
| 1/4 tsp | [1 mL] | salt | |
| 1/4 tsp | [1 mL] | cinnamon | |
| 1 1/2 cups | [375 mL] | unsweetened applesauce | |
| 1/2 cup | [125 mL] | Sun-Maid® Natural Raisins | |
| 1/2 cup | [125 mL] | chopped walnuts | |
CARAMEL ICING:
| 1/4 cup | [50 mL] | Crisco® Golden Shortening | |
| 2 tsp | [10 mL] | Robin Hood® All Purpose Flour | |
| 1 cup | [250 mL] | light brown sugar, packed | |
| 2/3 cup | [150 mL] | 2% Carnation® Evaporated Milk | |
| | | walnut halves for garnish | |
|
CAKE:
Preheat oven to 350°F (180°C). Grease an 8½” or 9” (21 cm or 23 cm) spring form pan.
Beat shortening and sugar in large bowl until light and fluffy. Beat in egg.
Combine flour, baking soda, salt and cinnamon in a separate bowl; stir into shortening mixture alternately with applesauce, making 3 additions of dry ingredients and 2 of applesauce. Fold in raisins and walnuts. Pour into prepared pan.
Bake in centre of preheated oven about 60-65 minutes or until deep golden and cake springs back when lightly pressed. Cool in pan for 20 minutes; remove from pan and cool completely.
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.
Makes 12 servings
|
