Beat sugar and butter at medium speed of a mixer until well-blended (about 5 minutes). Add applesauce, apple butter, egg whites, and egg; beat well. Add flour and next 4 ingredients (flour through salt); beat well. Stir in raisins. Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack.
Spread Cream Cheese Icing over cake, and sprinkle with pecans.
My family loved it. Instead of the cream cheese icing that we find to be a bit rich, I used a glaze made from left the left over juice from apple turn overs. I also substituted apple for the raisins. This is definatly a recipe to repeat.
Delicious! Cooked it in two 9-inch round pans for about 32 minutes at 325 in my convection oven. After cooling, I sliced the rounds to make a 4-layer cake with the excellent Cream Cheese Icing (which I tripled) between each layer. The cake was a little more dense than I expected, but was still very moist.
This cake was spectacular. Made it with applesauce made from apples off our tree and substituted 1 cup chopped, peeled apple for the raisons. Had no apple butter and didn't miss it. Very moist and the cream cheese icing made it extra special for a family birthday party.
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