Applesauce cake #2
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Sifted flour |
| 1 | teaspoon | Soda |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Cloves |
| ½ | cup | Butter or shortening |
| 1 | cup | Sugar |
| 1 | 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 |
Directions
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, .