Editor's Note: The photos with this.....oh, wow....doesn't it just make you want to eat your screen? Yes, I've run Amish recipes for applesauce cake before, but this looks INCREDIBLE! Now, you all know me well enough from my writing here: I'd leave out the raisins:) Walnuts, maybe....but, wow, this looks good! Okay, now from Carmon Crystal Hacker, recipe and photo for this amazing-looking cake...go make it...NOW!
CARMON'S PRIZE-WINNING APPLESAUCE CAKE
2 ½ cups all-purpose flour
1 cup granulated sugar
¾ cup brown sugar
1 teaspoon each baking powder, baking soda and salt
¾ tsp. cinnamon
2 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
½ cup butter-flavored Crisco
1 cup each applesauce and buttermilk
½ cup each chopped walnuts and raisins
Preheat oven to 350 F. Grease and flour 3 8-inch cake pans. Measure all ingredients except
walnuts and raisins into large mixing bowl. Combine on low speed for 1 minute. Beat at
medium speed for 3 minutes, being sure to scrape sides of bowl as you mix. Fold in walnuts
and raisins. Distribute as evenly as possible in 3 prepared cake pans. Bake first two layers
together, for about 25 minutes, just until center springs back when touched lightly with finger.
Then bake third layer by itself. After 10 minutes, remove layers from pan and allow to cool on
plate with potholder underneath.
When completely cool, frost in between and on top of cake, using cream cheese frosting recipe
below. Place halves or pieces of walnuts along edge of cake to form a circle. For the center,
you can make with raisins if desired. This is a moist, delicious cake and the raisins really do
enhance its flavor. If you have leftovers after 2 days, I recommend refrigerating it, where it will
last well for at least a week.
8-ounce brick of cream cheese, softened
½ cup (1 stick) butter, softened
1 tsp. vanilla
¼ teaspoon salt
4-5 cups confectioner’s sugar
Combine cream cheese and butter in mixing bowl, along with vanilla and salt. Mix on low for
about 2-3 minutes, until thoroughly combined. Add confectioner’s sugar ½ cup at a time,
beating well after each addition and continuing to mix on low. When icing is a thick, creamy
consistency, go ahead and spread it on cake. I have found that the icing maintains a better
consistency when you do not add milk to it.