Yield: 1 Servings
|2¾ cup||Cake flour or 2 1/2 cups all-purpose flour|
|¼ teaspoon||Baking powder|
|½ cup||Soft shortening|
|1½ cup||Unsweetened applesauce|
|2 \N||Eggs; (1/3 to 1/2 cup)|
|½ cup||Chopped pecans or walnuts; (I like pecans better)|
|1 cup||Raisins; chopped|
|1 cup||Brown sugar; (packed)|
|1¾ cup||Sifted confectioners' sugar; (up to 2)|
EASY PENUCHE ICING
Heat oven to 350 degrees F (moderate). Grease and flour two 8- or 9- inch round layer pans or one 13x9x2-inch oblong pan. Measure flour by dip-level-pour method or by sifting. Blend dry ingredients in bowl. Add shortening, water, and applesauce. Beat 2 minutes at medium speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add eggs. Beat 2 more minutes, scraping bowl frequently. Stir in nuts and raisins. Pour into pan(s). Bake layers 35 to 40 minutes, oblong 45 to 50 minutes. Cool.
All you have to do:
To make unsweetened applesauce: wash, quarter, and core 6 to 8 tart apples.
Add ¼ cup water. Cover and cook to a mush, stirring occasionally. Press through a sieve or food mill.
EASY PENUCHE ICING: Melt butter in saucepan. Stir in brown sugar. Boil and stir over low heat 2 minutes. Stir in milk. Bring to boil, stirring constantly. Cool to lukewarm (120 degrees F). Gradually add confectioners' sugar. Place pan in ice water and stir until thick enough to spread. Enough for two 8" or 9" layers or 13x9x2" oblong.
Posted to Bakery-Shoppe Digest V1 #472 by fundwell@... on Dec 27, 1997