Ingredients
- Frosting:
- Cake
- 1/2 cup raisins
- 1/2 cup currants
- 1/2 cup chopped walnuts
- 1-1/2 cups sifted all-purpose flour, divided use
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1-1/4 cups thick applesauce
- 1/4 cup unsalted butter, softened
- 1-1/2 teaspoons vanilla extract
- 3 cups sifted confectioners' sugar
- 3 to 4 tablespoons cream or milk
Preparation
Step 1
Directions:
1) Preheat oven to 350 degrees F. Grease and flour 9-inch spring form pan. Set aside.
2) Combine raisins, currants and walnuts in a small bowl. Add 1/4 cup flour and mix well. Set aside.
3) Beat butter in bowl of an electric mixer until light and fluffy. Slowly add sugar. When incorporated add egg and mix to combine.
4) Sift remaining 1-1/4 cup flour with baking powder, baking soda, nutmeg, cloves and cinnamon in a large bowl. Add flour mixture to batter in 3 parts, alternating with applesauce. Stir in raisin-currant and nut mixture.
5) Spoon batter (it will be thick) into prepared springform pan. Bake until toothpick inserted in center comes out clean, about 50 minutes. Cool in pan on a wire rack. Remove sides of pan.
6) While cake cools, beat butter with vanilla in bowl of an electric mixer. Slowly add sugar, beating until mealy. Add just enough cream to make icing spreadable. Spread over top and sides of cooled caked. Yield 8 to 10 servings.