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Applesauce Cake
2-1/2 cups all-purpose flour 625 mL
1-1/2 tsp baking soda 7 mL
1 tsp salt 5 mL
1 tsp ground cinnamon 5 mL
1/2 cup butter 125 mL
1 cup lightly packed brown sugar 250 mL
1/2 cup granulated sugar 125 mL
2 eggs 2
1-1/2 cups applesauce 375 mL
1/2 cups golden raisins 125 mL
Butterscotch Icing
1/4 cup butter 50 mL
1/2 cup packed brown sugar 125 mL
1/3 cup light cream 75 mL
1/2 tsp vanilla 2 mL
2-1/2 cups (approx) sifted icing sugar 750 mL
Applesauce Cake
Mix together flour, baking soda, salt and cinnamon; set aside.
In large mixing bowl, cream butter; gradually add brown sugar and granulated sugar, creaming until light. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with appesauce, making 3 dry and 2 liquid additions. Beat well after each addition. Stir in raisins.
Pour into a greased and floured 13 x 9-inch/3,5 L rectangle baking pan. Bake at 350°F/180°C for 35 to 40 minutes.
Let cool in pan for 5 minutes, then turn out onto cake-cooling rack to cool completely.
Butterscotch Icing
In double boiler over hot water (or in the microwave), combine butter, sugar and light cream. Blend together until butter is melted and sugar is dissolved. Remove from heat; add vanilla and let it cool completely.
Gradually blend in icing sugar, beating well, until smooth. Spread over surface of cake.
2-1/2 cups all-purpose flour 625 mL
1-1/2 tsp baking soda 7 mL
1 tsp salt 5 mL
1 tsp ground cinnamon 5 mL
1/2 cup butter 125 mL
1 cup lightly packed brown sugar 250 mL
1/2 cup granulated sugar 125 mL
2 eggs 2
1-1/2 cups applesauce 375 mL
1/2 cups golden raisins 125 mL
Butterscotch Icing
1/4 cup butter 50 mL
1/2 cup packed brown sugar 125 mL
1/3 cup light cream 75 mL
1/2 tsp vanilla 2 mL
2-1/2 cups (approx) sifted icing sugar 750 mL
Applesauce Cake
Mix together flour, baking soda, salt and cinnamon; set aside.
In large mixing bowl, cream butter; gradually add brown sugar and granulated sugar, creaming until light. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with appesauce, making 3 dry and 2 liquid additions. Beat well after each addition. Stir in raisins.
Pour into a greased and floured 13 x 9-inch/3,5 L rectangle baking pan. Bake at 350°F/180°C for 35 to 40 minutes.
Let cool in pan for 5 minutes, then turn out onto cake-cooling rack to cool completely.
Butterscotch Icing
In double boiler over hot water (or in the microwave), combine butter, sugar and light cream. Blend together until butter is melted and sugar is dissolved. Remove from heat; add vanilla and let it cool completely.
Gradually blend in icing sugar, beating well, until smooth. Spread over surface of cake.
