A Spice Cake Recipe for a Weekend at the Cabin

Spicy, sassy cakes are bewitching for Fall; on a windy Wednesday night, for Sunday afternoon football, Book Club night, Sunday supper with family or friends or a weekend at the cabin, don't forget the cake.

applesauce cake with caramel frosting

1/2 cup butter (1 stick)

2 cups sugar

1 egg

1 1/2 cups unsweetened applesauce

2 1/2 cups sifted all-purpose flour

1 cup raisins

1/2 cup walnuts, coarsely chopped

1 tsp. cinnamon

1/2 tsp. pumpkin pie spice

1/4 tsp. salt, Celtic Sea Salt, preferable

2 tsp. baking soda

1/2 cup  boiling water

Preheat oven to 350° F.  Butter and flour a 9 x 13 inch pan.

Cream the butter and sugar.  Add the egg and applesauce; beat well.  Place 1 tsp. sifted flour in a small bowl and toss in the raisins and walnuts.  Sift the remaining flour once again, this time with the cinnamon, pumpkin pie spice and salt.  Dissolve the baking soda in the boiling water.  Add the flour mixture alternately with the baking soda water to the creamed mixture.  Beat after each addition.  Stir in the floured raisins and nuts.  Pour into the prepared pan and bake 45 minutes. 

caramel frosting

1/2 cup brown sugar

1/2 cup butter

4 - 5 Tbsp. whole milk

4 - 5 Tbsp. powdered sugar

Melt the brown sugar, butter and 2 Tbsp. milk in a medium saucepan.  Boil for 3 minutes, stirring.  Allow to cool; set the pan in the refrigerator just until the pan is cool to touch.  Beat in the powdered sugar, 1 cup at a time, and additional milk until reaching a creamy consistency.