- From the Farm Journal's Country Cookbook
- Tom King
- 4 Cups (950 ml) Sifted Flour
- 4 Tsp (20 ml) Baking Soda
- 1-1/4 Tsp (6 ml) Salt
- 2 Tsp (10 ml) ground cinnamon
- 1/2 Tsp (2 ml) ground nutmeg
- 1/2 Tsp (2 ml) ground cloves
- 2 Tbsp (30 ml) Cocoa
- 1 Cup (225 ml) Vegetable Oil
- 2 Cups (475 ml) Sugar
- 3 Cups (700 ml) Unsweetened Applesauce (heated)
- 1/2 Cup (125 ml) Raisins
- 1/2 Cup (125 ml) Chopped Nuts (your choice--or you may omit)
- Caramel Frosting (optional):
- 1/2 Cup (125 ml) Butter or Margarine
- 1 Cup (225 ml) Dark Brown Sugar
- 1/4 tsp (1 ml) Salt
- 1/4 Cup (60 ml) Milk
- 2 Cups (475 ml) Confectioners Sugar
- Sift together flour, soda, salt, spices and cocoa.
- In large mixing bowl, combine oil and sugar. Beat until well blended.
- Stir in hot applesauce, blending thoroughly.
- Add dry ingredients, blending well and stir in raisins and nuts.
- Turn into two well greased and floured 9 inch square pans.
- Bake in 400 degree (200 C.) oven 15 minutes; then reduce temperature to 375 degrees (200 C.) and bake about 15 minutes longer. Remove to racks.
- Let stand in pans 5 minutes. Remove from pans and complete cooling on racks.
- Fill and frost with caramel frosting, if desired.
- Melt butter in saucepan over low heat. Stir in 1 cup (225 ml) firmly packed dark brown sugar and salt.
- Bring to boil over medium heat; boil hard for 2 minutes, stirring constantly.
- Remove from heat. Stir in milk. Return pan to heat and bring to a full boil.
- Remove from heat again, cool to lukewarm. Stir in confectioners sugar and beat until smooth.
- If frosting is too thick, beat in a little milk.
- It's the hint of cocoa that makes this cake's flavor distinctive. Walnuts
are typically used, but you can use pecans or any other nuts you desire,
or omit the nuts altogether.