1 1/2 c Granulated sugar 1 ts Ground cloves
1 c (2 sticks) butter or 1/2 ts Salt
-margarine, softened 1/4 ts Ground nutmeg
2 lg Eggs 2 c Unsweetened applesauce
2 1/2 c Unsifted all-purpose flour 1 c Dark seedless raisins
2 ts Baking soda 1 c Coarsely chopped walnuts
2 ts Ground cinnamon 2 tb Confectioners’sugar
1. Heat oven to 350’F. Grease and flour 9-inch-square baking pan. In
large bowl, with electric mixer, cream sugar and butter until light
and fluffy. Add eggs, one at a time, beating well after each addition.
2. In small bowl, combine flour, soda, cinnamon, cloves, salt, and
nutmeg. Stir flour mixture alternately with applesauce into butter
mixture. Fold in raisins and walnuts. Spread batter evenly in
prepared pan.
3. Bake cake 50 to 55 minutes or until center springs back when
lightly pressed with fingertip. Cool in pan on wire rack 10 minutes.
Remove cake from pan; cool completely on wire rack.
4. Just before serving, place doily or cake stencil on cake. Place
confectioners’ sugar in sifter or strainer. Sift sugar over top of
cake. Carefully remove dolly. Place cake on serving plate, cut into 9
squares to serve.
Country Living Holidays/92 Scanned & fixed by Di Pahl & gg
Yields
9 servings