| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Butter |
| 2 |
c |
Sugar |
| 3 |
c |
Flour |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Nutmeg |
| 2 |
c |
THICK applesauce |
| 1 3/4 |
ts |
Baking soda |
| 1 |
c |
Chopped pecans |
| 1 |
c |
Raisins |
| 1 |
ts |
Vanilla fudge frosting |
| 2 |
c |
Light brown sugar |
| 1 |
ts |
Vanilla |
| 6 |
tb |
Heavy cream |
| 4 |
tb |
Butter |
| 1 |
c |
Confectioners sugar |
INSTRUCTIONS
VANILLA FUDGE FROSTING
MAKE FROSTING FIRST: Place brown sugar, cream and butter in a pan. Heat
slowly until mixture reaches a rolling boil. Remove from heat, stir in
vanilla and confectioners sugar. Beat the frosting until it reaches a thick
coating consistency. Spoon over cake. Extra frosting can be poured into a
buttered pan to eat as fudge when it hardens. Makes 2 cups.
TO MAKE THE CAKE; Preheat oven to 325. Cream the butter and sugar together
until very light and fluffy. Fold in the applesauce. Sift together the
flour, cinnamon, nutmeg and baking soda. (Remove 1/4 cupof the flour and
toss it with the raisins and pecans). Fold the flour mixture into the
batter. Add the 1 t. of vanilla frosting and fold in the raisins/nuts
mixture as well. Pour into a 9" greased and floured tube pan. Bake 1 1/2
hours or until done. Cool in pan slightly before turning onto a rack to
cool. When cool, frost.
Can be kept for several weeks (but its so good it won't last) Top surface
may not be flat, but frosting will smooth it. Serves 10-12. Posted to TNT -
Prodigy's Recipe Exchange Newsletter by "bevmed" <bevmed@ingress.com> on
Aug 12, 1997
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