I'm looking for a cake recipe, my great grandmother use to make it. I've been told it was an applesauce cake

Ok i've been looking for this recipe for years.. the trouble is that the cakes i've saw by this name are not the right kind.. my cake have about 10-20 layers, sticky as glue and good as heck.. there were nuts and raisins, the layers were put together with a sticky syrup. the layers were not a full size cake, but more of 1/4-1/2 of a cake pan maybe smaller.. and she only made it at christmas time.. if that helps any..I really want to know how to make that cake.. I know it will never be as good as granny's, but at lest i can have a way to be close to my granny again.. please if anybody out there knows of a cake like this ( even if it's not call by that name) please let me have the recipe to try it.. ps if you need and more info just write me at wizkid_22us@yahoo.com..subjuet: cake?.. thank you for any and all help you can giveI'm looking for a cake recipe, my great grandmother use to make it. I've been told it was an applesauce cake
Ingredients





2 cups sifted all-purpose flour


1/2 tsp. salt


1 tsp. soda


1 tsp. cinnamon


1/2 tsp. cloves


1/2 tsp. nutmeg


1/2 cup shortening


1 cup sugar


2 eggs, unbeaten


1 cup thick, cold applesauce


3/4 cup raisins or chopped dates


1/2 cup broken walnut meats





Method





Have shortening at room temperature. Assemble all ingredients and utensils needed. Grease a deep 8 or 9-inch square baking pan, sprinkle with flour, shaking out excess. Break nut meats in pieces. Sift flour once before measuring. Preheat oven to 350掳.





In a bowl sift together flour, salt, soda, cinnamon, cloves, and nutmeg. Set aside.





Put the shortening, sugar, and eggs in a large bowl and beat at medium to high speed with an electric mixer for 1-1/2 minutes, scraping bowl while beating.





Add the applesauce, raisins or chopped dates, walnuts, and sifted flour mixture. Beat at low speed for 1-1/2 minutes, scraping bowl while beating.





Pour batter into prepared pan and bake at 350掳 for about 45-50 minutes. Cool. Ice with your favorite icing. I use Penuche icing out of the Betty Crocker Cookbook, 1950 edition.I'm looking for a cake recipe, my great grandmother use to make it. I've been told it was an applesauce cake
Ryan - I have a few recommendations provided by Taste of Home Magazine:





Applesauce cake: http://www.tasteofhome.com/Recipes/Applesauce-Cake-4





Spicy Applesauce cake:


http://www.tasteofhome.com/Recipes/Spicy-Applesauce-Cake
heres a short cut buy a spice cake mix according to directions add apple sauce 1 cup blend, then fold in raisins %26amp; nut's then buy a container of carmel icing heat it in the microwave then spread it on cake layer's it's just as good as scratch if not better
It's in the original 1950 version of the Betty Crocker Cookbook.
Hi there the only recipe that sounds familiar to what your describing. Is this cake my grandma makes. Hopefully its the right one!!





Applesauce Cake:


1 cup (2 sticks) unsalted butter, softened, plus additional for the pans


3 cups sifted all-purpose flour, plus additional for the pans


2 teaspoons baking soda


2 teaspoons ground cinnamon


1 teaspoon grated nutmeg


1/4 teaspoon ground clove


1/4 teaspoon ground allspice


1 teaspoon salt


2 cups sugar


3 large eggs


2 1/2 cups unsweetened applesauce (one 23-ounce jar)


2 teaspoons vanilla extract


2 cups chopped raisins


2 cups chopped toasted walnuts





Directions





1. Preheat the oven to 350 degrees F. Grease and flour three 9-inch cake pans.





2. Sift the flour, baking soda, cinnamon, nutmeg, cloves, allspice, and salt together in a large mixing bowl.





3. In another bowl, beat the sugar and butter together until light and fluffy, 3 to 5 minutes, then add the eggs one at a time, beating well after each addition. Stir in the applesauce and vanilla, then begin mixing in the dry ingredients a little at a time until well combined. Fold in raisins and walnuts.





4. Pour the batter into the prepared pans and bake for about 35 minutes, until the tops spring back when lightly pressed. Let the layers cool on a wire rack. The layers can be kept, well wrapped and refrigerated, for up to two days or frozen for up to one month.





5. Spread some of the icing thinly over a cooled cake layer, then stack another layer on top and repeat the process until all three layers are assembled. Spread icing over the top and around the sides of the cake, thinning the icing with a little more cream if it becomes too thick. Garnish the outside edge of the top of the cake with walnut halves or sprinkle the top with chopped walnuts. Wait to cut the cake until the moisture penetrates it, (at least one day and up to two days) or it will tend to crumble. Store it at room temperature under a cake dome or lightly wrapped in plastic wrap for up to four days.





Caramel Icing:


2 1/2 cups sugar


1 1/2 cups heavy cream, plus additional if needed


1/2 teaspoon salt


4 tablespoons (1/2 stick) unsalted butter


1/4 teaspoon baking soda


9 walnut halves, or 1/2 cup coarsely chopped toasted walnuts





Directions





1. Combine 1 1/2 cups of the sugar, the cream, and the salt in a heavy-bottomed saucepan. Bring to a simmer over medium-low heat, stirring until the sugar has dissolved.





2. Stir together the remaining 1 cup sugar and 1/4 cup water in a small, heavy skillet (preferably one that has a pouring lip). Cook the sugar mixture over medium heat, without stirring, until it melts and turns an amber color, about 10 minutes.





3. Add the caramelized sugar to the simmering sugar and cream mixture a little at a time, stirring it up from the bottom (adding the caramelized sugar all at once will cause the mixture to boil over). Cook on medium heat until the mixture reaches the soft-ball stage (it will register 240 degrees F on a candy thermometer, and when a spoonful is dropped into a dish of very cold water, it will come together into a soft, malleable ball), about 10 minutes.





4. Take the mixture off the heat and stir in the butter and baking soda. Let cool slightly, or speed the process by placing the bottom of the saucepan in a pan of ice water and stirring constantly. Beat the mixture with a wooden spoon until it begins to lose gloss but is still easy to spread, two to three minutes.





*** or you can make the cake with a cream cheese frosting!!





Cream cheese frosting:


1/2 cup Unsalted butter; softened


4 oz Cream cheese; softened


1 Navel orange; zest of


3 cup Powdered sugar


2 tbsp Apple liqueur





Directions:


Beat butter and cream cheese until light. Beat in orange peel. Reduce heat to medium; beat in sugar alternately with liqueur until smooth and creamy. Adjust consistency, if needed, by adding more sugar or liqueur. Spread on top and sides of cooled cake.