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Applesauce-Raisin Cake with Caramel Icing

Randy Mayor
Yield 18 servings (serving size: 1 slice)

Ingredients

  • Cake:
  • 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
  • Icing:
  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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).

  5. 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.