Applesauce Cake with Penuche Frosting
List of Ingredients
Cake:
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed
1 3/4 cups applesauce (pink or regular)
1 large egg
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla
1/4 cup old-fashioned oats
3/4 cups raisins, chopped and tossed in flour to coat them
1/2 cup nuts tossed in flour to coat (optional)
Frosting:
3 cups light brown sugar, firmly packed
3/4 cup unsalted butter
3/4 cup milkRecipe
Cake: In a large bowl with an elsectric mixer cream the butter, add the sugars, a little at a time, and beat the mixture sift together the flour, baking soda, cinnamon, nutmeg and cloves, stir the batter till it is combined, and add the vanilla, oats, and the coated raisins and nuts. Stir the batter till well mixed, divide between two buttered 8 inch round cake pans, and bake at 350 degrees for 25-30 minutes, or till a toothpick inserted near the middle comes out clean. Turn the layers out onto cooling racks and let cool completely.
Frosting: In a heavy saucepan combine the brown sugar, butter, milk and a pinch of salt, bring to a boil over moderate heat, stirring till the sugar is dissolved. Then let cook , undisturbed, till it registers 234 degrees on a candy thermometer. Let the mixture cool to room temperature and whisk it until it's thickened, lightened in color, and beginning to lose its sheen. Working quickly, before the frosting begins to harden, frost the top of 1 layer, top it with the other layer, and frost the top and sides of the cake. If the frosting becomes too hard to spread, reheat it over low heat, stirring, until it is of spreading consistency and let cool.
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