APPLESAUCE CAKE (From the 1971 Betty Crocker cookbook)

2 ½ cups Gold Medal Flour* or Softasilk Cake Flour (Do not use Self-Rising Flour in this recipe.)

2 cups sugar

1 ½ teaspoons soda

1 ½ teaspoons salt

¼ teaspoon baking powder

3/4 teaspoon cinnamon

½ teaspoon cloves

½ teaspoon allspice

1 ½ cups canned applesauce

½ cup water

½ cup shortening

2 eggs (1/3 to ½ cup)

1 cup raisins

½ cup finely chopped walnuts

Heat oven to 350 degrees. Grease and flour baking pan, 13x9x2 inches, or 2 round layer pans, 8 or 9x1 ½ inches. Measure all ingredients into large mixer bow. Blend ½ minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pan(s).

Bake oblong 60 to 65 minutes, layers 50 to 55 minutes or until wooden pick inserted in center comes out clean.   Put topping on warm cake:

BUTTERSCOTCH BROILED TOPPING  

1/4 cup Soft Butter or Margarine

2/3 cup Brown Sugar (packed)

1 Cup Finely Chopped Nuts (I used English Walnuts)

2 Tablespoons Milk

   

Mix thoroughly butter, brown sugar and nuts.  Stir in milk.  Spread mixture evenly over warm 13x9-inch cake.  Set oven control at broil and/or 550 degrees.  Place cake 5 inches from heat and broil about 3 minutes or until topping bubbles and browns slightly.  (Watch carefully--mixture burns easily.)  Note:  it only took a minute and a half in my stove.

FROSTS A 13X9-INCH CAKE