applesauce cake #2

Categories
Cake
Yield
12 Servings
MeasureIngredient
1¾ cup Sifted flour
1 teaspoon Soda
¼ teaspoon Salt
1 teaspoon Cinnamon
½ teaspoon Cloves
½ cup Butter or shortening
1 cup Sugar
Egg; well beaten
1 cup Raisins; finely cut and floured
1 cup Pecans; finely cut and floured
1 tablespoon Cocoa
3½ tablespoon Strong hot coffee
1½ tablespoon Butter
2 cups Confectioner's sugar
⅛ teaspoon Salt
1 teaspoon Vanilla

CREOLE BUTTER FROSTING

Sift flour once, measure; add soda, salt, cinnamon and cloves; sift together three times. Cream butter thoroughly; add sugar gradually, creaming together until light and fluffy. Add eggs, raisins and pecans, mixing well. Add flour alternately with applesauce, a small amount at a time. Beat after each addition until smooth. Pour into greased loaf pan, 7x5x3 inches, and bake in 350 degree oven for 1 hour. May be served unfrosted or spread with Creole Butter Frosting.

To make Creole Butter Frosting: Mix cocoa with hot coffee. Cream butter; add sugar, salt, coffee and vanilla. Beat until smooth.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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