| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
Cakes, Desserts, Kids |
16 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Cake Flour; Sifted |
| 1 1/2 |
ts |
Baking Soda |
| 1/4 |
ts |
Baking Powder |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground Cinnamon |
| 1/2 |
ts |
Ground Nutmeg |
| 1/2 |
ts |
Ground Cloves |
| 1/2 |
ts |
Ground Allspice |
| 1/2 |
c |
Vegetable Shortening |
| 1 3/4 |
c |
Brown Sugar; Packed |
| 2 |
lg |
Eggs |
| 1 1/2 |
c |
Applesauce |
| 1/2 |
c |
Water |
| 1 |
c |
Raisins |
| 1 |
c |
Walnuts; Chopped |
|
|
Confectioners' Sugar |
INSTRUCTIONS
Sift the cake flour, baking soda, baking powder, salt, and spices together
into a bowl and set aside. Cream the shortening and brown sugar together,
in a large mixing bowl, until light and fluffy, using an electric mixer set
on medium speed. Add the eggs, one at a time, beating well after each
addition. Add the dry ingredients alternately with the applesauce and the
water, blending well with the mixer set on low speed. Stir in the raisins
and nuts. Pour the batter into a greased 13 X 9 X 2-inch baking pan. Bake
in a preheated 350 Degree F. oven for 45 minutes or until a cake tester or
wooden pick inserted in the center comes out clean. Cool, until cold to the
touch, in the pan on a wire rack. Dust the cake with Confectioners' sugar.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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