Applesauce Cake with Caramel Icing

Marcia's Hirtz' Applesauce Cake with Caramel Icing
Submitted by Jeanne Hirtz Bowen of Arkansas
(1/6/98)

4 C flour	1 tsp ground cloves
4 tsp baking soda	1 tsp ground nutmeg
1 C Crisco	2 C raisins
2 C sugar	1 C chopped pecans or walnuts
2 eggs	4 C applesauce
1 tsp ground cinnamon	2 T cocoa powder

Sift the flour and baking soda. Cream together the sugar and Crisco until smooth. Add eggs and applesauce and continue mixing until smooth.

Stir in cocoa, cinnamon, nutmeg, and cloves. Add the flour and baking soda mixture and thoroughly mix. Fold in the raisins and nuts. Pour mixture into a greased and floured angel food cake pan with the bottom lined with waxed paper.
Bake in a 250 degree oven for approximately 4 hours or until a toothpick inserted into the cake comes out clean. Let cake cool in pan for about 5 minutes. Remove from pan and transfer to a wire rack to cool completely.

Caramel Icing

1 lb. box of brown sugar	1 C butter
2 C heavy cream	1 tsp vanilla

In a heavy saucepan combine the brown sugar and the cream. Cook on medium high heat until mixture reaches the softball stage or 240° on the candy thermometer. (Try not to stir while mixture is cooking to keep icing from becoming grainy.

Remove from heat and add the butter and vanilla, stirring to combine. Let cool slightly and beat the mixture on high speed until it becomes thick and creamy. This will take about 3-4 minutes. The mixture will become fluffy all at once so take care not to over beat or the mixture will crystallize.

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