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Applesauce Cake with Browned Butter Icing

This is a transformation of my grandmothers old fashioned applesauce stack cake into a bundt cake recipe. It's the most moist cake I have ever tasted."


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


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.
To make the browned butter icing: 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 cooled cake with the browned butter icing.

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