Applesauce-Raisin Cake with Caramel Icing

Applesauce-Raisin Cake with Caramel Icing Recipe
Randy Mayor


18 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 333
Caloriesfromfat 16 %
Fat 6 g
Satfat 1.7 g
Monofat 2.3 g
Polyfat 1.6 g
Protein 2.9 g
Carbohydrate 68.5 g
Fiber 1.3 g
Cholesterol 4 mg
Iron 1.8 mg
Sodium 267 mg
Calcium 43 mg


1 cup granulated sugar
1 cup packed brown sugar
1/3 cup vegetable shortening
2 cups unsweetened applesauce
3 cups all-purpose flour
4 teaspoons unsweetened cocoa
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1/2 teaspoon salt
1/2 cup raisins
1/4 cup chopped pecans
1 teaspoon vanilla extract
Cooking spray
1 cup packed dark brown sugar
1/2 cup 1% low-fat milk
2 tablespoons butter or stick margarine
1/4 teaspoon salt
1 1/2 cups powdered sugar
1 teaspoon vanilla extract


Preheat oven to 350°.

To prepare cake, beat the first 3 ingredients with a mixer at low speed until well-blended (about 5 minutes). Add applesauce; beat well. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to applesauce mixture; beat just until moist. Stir in raisins, pecans, and 1 teaspoon vanilla.

Spoon the batter into 2 (9-inch) round cake pans coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on rack.

To prepare icing, combine 1 cup brown sugar, milk, butter, and 1/4 teaspoon salt in a medium saucepan; bring to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer until slightly thick (about 5 minutes), stirring occasionally. Remove from heat. Add the powdered sugar and 1 teaspoon vanilla; beat with a mixer at medium speed until smooth and slightly warm. Cool 5 minutes (icing will thicken as it cools).

Place 1 cake layer on a plate; working quickly, spread with 1/3 cup icing, and top with remaining layer. Spread remaining icing over top and sides of cake. Store loosely covered in refrigerator.


November 2000
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