Applesauce Cake with Caramel Icing

Name: Applesauce Cake with Caramel Icing
Prep time: 15 min
Cook time: 1 h 5 min
Yield: 12
Ingredients: Cake:; 1/2 cup (125 mL) All Vegetable Shortening; 1 1/2 cups (375 mL) sugar; 1 egg; 2 1/2 cups (625 mL) Robin Hood® Original All Purpose Flour; 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) raisins; 1/2 cup (125 mL) chopped walnuts; Caramel Icing:; 1/4 cup (50 mL) All Vegetable Shortening; 2 tsp (10 mL) Robin Hood Original All Purpose Flour; 1 cup (250 mL) packed, light brown sugar; 2/3 cup (150 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk Fat Free Evaporated Skim Milk; walnut halves, for garnish

Prep Time 15 mins

Cook Time 1 hr 5 mins

Serves 12

Difficulty N/A

Ingredients

Cake:
1/2 cup (125 mL) All Vegetable Shortening
1 1/2 cups (375 mL) sugar
1 egg
2 1/2 cups (625 mL) Robin Hood® Original All Purpose Flour
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) raisins
1/2 cup (125 mL) chopped walnuts
Caramel Icing:
1/4 cup (50 mL) All Vegetable Shortening
2 tsp (10 mL) Robin Hood Original All Purpose Flour
1 cup (250 mL) packed, light brown sugar
2/3 cup (150 mL) Carnation^® Regular, 2% or Fat Free Evaporated Milk
walnut halves, for garnish

Fat Free Evaporated Skim Milk

Directions

Step 1:

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

Step 2:

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

Step 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.

Step 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.

Step 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.