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RECIPES/Desserts
Applesauce Cake with Browned Butter Icing
This is a combination of an old fashioned applesauce stack cake that my grandmother used to make and a traditional bundt cake. This is the most moist cake I have ever tasted and is an excellent fall/winter dessert.
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INGREDIENTS
1/2 cup (1 stick) unsalted butter, room temperature
2 apples, peeled, cored & diced
2 cups brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups flour
2 teaspoons baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 cups applesauce
1/2 cup golden raisins
3/4 cup chopped pecans
1/2 cup (1 stick) butter
1 cup confectioners' sugar
Instructions
Preheat oven to 350 degrees F.
In a mixer fitted with a whisk attachment, cream the butter. Add the brown sugar and continue mixing. Add the eggs, 1 at a time, and vanilla, then mix until well blended and fluffy.
In a separate bowl, sift together the dry ingredients. Add to the creamed mixture alternately with the applesauce. Fold in the diced apples, raisins and pecans. Pour batter into a greased and floured loaf or tube pan and bake until firm to the touch, about 35 to 40 minutes. Let cool in the pan, then turn it out onto a cake plate.
In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners' sugar until smooth.
Drizzle the cooled cake with the browned butter icing.
RECIPE FACTS

Servings: No serving information available

Nutritional information per serving

No nutrition information available

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