–CAKE–
2 c All purpose flour
1 1/4 c Sugar
1 ts Baking soda
1 ts Ground cinnamon
1/2 ts Ground allspice
1/2 ts Salt
1 c Apple butter
3/4 c Buttermilk
1/2 c Vegetable oil
3 lg Eggs
2 tb Unsulfured; (light) molasses
1 c Golden raisins
FROSTING
1 1/2 lb Cream cheese; room
-temperature
2 c Powdered sugar
2 tb Unsulfured; (light) molasses
1/4 c Unsalted butter; room
-temperature
; (1/2 stick)
1 tb Vanilla extract
CARAMEL
1/4 c Firmly packed dark brown
-sugar
1 tb Whipping cream
1 1/2 c Chopped toasted walnuts
For Cake: Preheat oven to 350F. Butter and flour two 9-inch-diameter cake
pans with 2-inch-high sides. Combine first 6 ingredients in large bowl.
Whisk apple butter, buttermilk, oil, eggs, molasses and raisins in medium
bowl to blend. Stir apple butter mixture into dry ingredients. Divide
batter between prepared pans. Bake until tester inserted into center of
cakes comes out clean, about 25 minutes. Transfer cakes to racks and cool
20 minutes. Run small sharp knife around pan sides to loosen cakes. Turn
cakes onto parchment-lined racks and cool completely.
For Frosting: Beat cream cheese and sugar in medium bowl until smooth. Add
molasses, butter and vanilla and beat just until smooth.
Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with
second cake layer. Spread remaining frosting decoratively over top and
sides of cake. Refrigerate while preparing caramel.
For Caramel: Stir sugar and cream in heavy small saucepan over medium heat
until sugar dissolves. Boil and stir 1 minute. Let stand until very thick
but still pourable, about 5 minutes.
Drizzle caramel over cake. Press nuts onto sides of cake. (Can be made 1
day ahead. Cover with cake dome; chill. Bring to room temperature before
serving.)
Serves 12.
Yields
1 servings