Pre-measured for two separate cakes.
Next week is birthday week for one of our regulars. SS is responsible for the menu and told him he could choose the dessert, so he selected his favorite -- banana pudding. Until he ate this cake, (Remember, he had the carrot cake, too!) came to me and asked if I would fix for him next week, too. For me, that means a very successful dessert!
Here's the recipe:
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened applesauce
1 1/4 cups sugar
1/2 cup butter, softened
1/2 cup water
1 1/2 tsp. baking soda
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp. nutmeg
1 tsp. salt
3/4 tsp. baking powder
2 large eggs
1 cup raisins (the larger, light ones - not the dark small)
2/3 cup chopped nuts (we prefer pecans, but walnut would be good, too)
1) Pre-heat oven to 350. Grease (I used stick margerine) rectangular pan, 9x13, or 2 round pans, 8 in. or 9 in.
2) Beat all ingredients, except raisins and nuts, in a large bowl on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in the raisins and nuts. Pour into pan.
3) The original recipe said to bake rectangle 45-50 minutes or until toothpick comes out clean -- but ours were done in 40. Check early as overcooking will ruin more than moistness. (Rounds 40-45 minutes, or until toothpick comes out clean)
4) Cool completely then frost with the icing below.
It's our regular cream cheese frosting -- beaten until smooth and oh, so creamy!
1/2 cup melted butter
1 8-oz. package softened cream cheese
1 teaspoon vanilla
1 1-lb. box powdered sugar
Combine butter, cream cheese and vanilla, mixing well. Gradually add powdered sugar, beating until smooth -- take your time here. Spread on cooled cake.