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.

Yields

No servings information available

Ingredients

½ cup (1 stick) unsalted butter, room temperature
2 apples, peeled, cored & diced
2 cups brown sugar
2 eggs
1 teaspoon vanilla
2¼ cups flour
2 teaspoons baking soda
¾ teaspoon salt
1 teaspoon cinnamon
⅛ teaspoon nutmeg
2 cups applesauce
½ cup golden raisins
¾ cup chopped pecans
½ cup (1 stick) butter
1 cup confectioners' sugar

Nutritional information

No nutrition information available

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.

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