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Recipe Name: Applesauce Cake With Penuche Frosting Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Stick Unsalted Butter
softened 1/2 cup
1/2 Cup(s) Granulated Sugar
1/2 Cup(s) Firmly packed light brown
Sugar
1 3/4 Cup(s) Pink applesauce or bottled
Applesauce
3 Pound(s) McIntosh apples, about 8
cored and
quartered
1/2 Cup(s) Fresh lemon juice
1 Egg
2 Cup(s) All-Purpose Flour
2 Teaspoon(s) Baking soda
1 Teaspoon(s) Cinnamon
1/2 Teaspoon(s) Freshly grated nutmeg
1/4 Teaspoon(s) Ground cloves
1 Teaspoon(s) Vanilla
1/4 Cup(s) Old-fashioned rolled oats
3/4 Cup(s) Raisins, chopped and tossed
in all-purpose
flour to coat them
1 1/2 Sticks unsalted butter, 3/4
cup
3/4 Cup(s) Milk
Directions:
Make the cake: In a large bowl with an electric mixer cream the
butter, add the sugars, a little at a time, and beat the mixture until
it is light and fluffy. Beat in the applesauce and the egg. Into the
butter mixture sift together the flour, the baking soda, the cinnamon,
the nutmeg, and the cloves, stir the mixture until it is combined, and
add the vanilla, the oats, and the coated raisins. Stir the batter
until it is combined well, divide it between 2 well-buttered 8-inch
round cake pans, and bake the cake layers in the middle of a preheated
350F. oven for 25 to 30 minutes, or until a tester comes out clean.
Turn the layers out onto racks and let them cool completely. Make the
frosting: In a heavy saucepan combine the brown sugar, the butter, the
milk, and a pinch of salt, bring the mixture to a boil over moderate
heat, stirring until the sugar is dissolved, and cook it, undisturbed,
until it registers 234F. on a candy thermometer. Let the mixture cool
to room temperature and whisk it until it is thickened, lightened in
color, and beginning to lose its sheen. Working quickly, before the
frosting begins to harden and crystallize, frost the top of 1 of the
cake layers, top it with the other layer, and frost the top and side
of the cake. (If the frosting becomes too hard to spread, reheat it
over low heat, stirring, until it is of spreading consistency and let
it cool.) Make pink applesauce: In a large heavy saucepan combine the
apples, 1/2 cup water, the lemon juice, and the sugar, bring the
liquid to a boil, and simmer the mixture, stirring occasionally, for
25 minutes, or until the apples are very tender. Force the mixture
through a food mill fitted with the fine disk into a bowl. Serve the
applesauce warm or chilled. Makes about 4 cups. Gourmet October 1990
Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4681
Calories From Fat: 1746
Total Fat: 198.8g
Cholesterol: 688.7mg
Sodium: 2715.9mg
Potassium: 1137.9mg
Carbohydrates: 654.6g
Fiber: 17.3g
Sugar: 218.9g
Protein: 73g


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