First Prize Applesauce Cake Recipes

Steps:

• 1. Grandma baked this cake often. Early one morning she had just finished making the frosting, and the cake was cooling, when grandpa came into the kitchen and said Bessie, grandma's milk cow, came in without her calf and he had to go look for the calf. He handed grandma the milk pail and asked her to milk the cow. She gave me the egg basket and we walked to the barn. Grandma sent me up the ladder into the hay loft to gather the eggs of the chickens that had 'flown the coop.' They would lay their eggs between the bales of hay, and as she settled on her one legged stool and began to milk Bessie, I reached in between the bales and wrapped my hand around what I thought was an egg and when I pulled my hand out it was wrapped around a black snake. I screamed and threw the snake as I fell backwards into the haystack below. The snake landed on Bessie. She bellowed and kicked and grandma fell off her stool with the milk pale in hand and the milk poured all over her. I scrambled out of that pile of hay, and screaming and crying, I ran to my grandmother and got under her dress. The snake slithered away, Bessie ran out the barn door, and Grandma gathered herself together and carried me inside the house and sat me on the table. She grabbed a hand towel, wiped her face and mine and after handing me a spoon of frosting, she began frosting the cake and the whole while singing, "Bringing in the Sheaves." Still crying I began singing along with grandma as I licked the spoon and sobbed. Soon the tears diminished and with grandma's hugs life was good once again.
• 2. Sift the first 7 ingredients together In a medium bowl. Combine the oil and sugar in a large mixing bowl, and with an electric mixer, beat until well blended. Add the hot applesauce and blend thoroughly. Add the dry ingredients and blend well. Stir in the walnuts and raisins. Grease and flour two 9 inch cake pans, pour in the batter and bake in hot oven at 400 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and continue baking for about 15 minutes longer. Remove the cakes from the oven and cool on a cake rack for 5 minutes. Remove the cakes from the pan and complete cooling on the racks. After the cake is completely cool fill and frost with Caramel Frosting.
• 3. CARAMEL FROSTING Melt the butter in a sauce pan over low heat and stir in the brown sugar and salt. Bring to a boil over medium heat; while stirring constantly boil hard for 2 minutes. Remove from the heat and stir in the milk. Return the pan to the heat and return to a full boil. Remove from the heat and cool to lukewarm. Stir in the confectioner sugar and beat until smooth. If frosting is too thin, add a little more confectioner sugar. If the frosting is too thick add a little more milk. Frost the top of the bottom layer. Add the top layer and frost the top and sides.

Steps:

• Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and cardamom. Set aside.
• In another bowl, with an electric mixer, beat butter, brown sugar, and honey until light and fluffy. Add eggs, one at a time, beating until combined. With mixer on low speed, gradually add flour mixture; beat just until combined. Beat in applesauce.
• Generously coat a nonstick 9-inch tube pan with cooking spray. Spoon batter into pan; smooth top. Bake until a toothpick inserted in the middle comes out clean (but slightly wet), 50 to 60 minutes.
• Cool on a wire rack 10 minutes. Turn out of pan onto a cutting board or baking sheet; invert cake onto rack, top side up. Cool completely. Dust with confectioners' sugar before serving, if desired.

Steps:

• Sift together flour, soda, salt, spices and cocoa.
• Set aside.
• In a large mixing bowl, combine oil and sugar.
• Beat until well blended.
• Stir in hot applesauce and blend thoroughly.
• Add dry ingredients, blending well.
• Stir in nuts.
• Turn batter into well greased and floured 9" x 13" pan.
• Bake at 400 degrees for 15 minutes; then reduce temperature to 375 degrees and bake about 15 minutes longer.
• Cool completely.
• Caramel Frosting:
• Melt 1/2 c butter in sauce pan over low heat.
• Stir in 1 c brown sugar, firmly packed, and 1/4 tsp salt.
• Bring to a boil over medium heat; boil hard for 2 minutes, stirring constantly.
• Remove from heat.
• Stir in 1/4 c milk.
• Return pan to heat and bring to a full boil.
• Remove from heat; cool to lukewarm.
• Stir in 2 c confectioner's sugar, and beat until smooth.
• If frosting is too thick, beat in a little milk.

Steps:

• Place raisins and hot water in a small bowl; set aside. , In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, salt and spices; add to creamed mixture alternately with applesauce and water. Drain raisins; fold into batter with the walnuts. , Transfer to a greased 13x9-in. baking pan. Bake at 300° for 40 minutes or until a toothpick inserted in the center comes out clean. Place pan on a wire rack. Dust with confectioners' sugar if desired. Serve warm or cold.

Steps:

• Cream butter or margarine with sugar. Add applesauce; beat well. Stir in flour, soda, and spices. Add nuts and raisins.
• Pour the batter into a greased and floured 8 inch square pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until done. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the topping by mixing together 1/4 cup brown sugar, 1/4 cup white sugar, chopped walnuts and 1/2 teaspoon cinnamon. Set aside.
• In large bowl, mix together 1 cup white sugar, 1/2 cup brown sugar, flour, salt, baking soda and cinnamon. Make a well in the center, and pour in the oil, eggs and sour milk. Beat until smooth, then fold in chopped apples.
• Pour batter into prepared pan. Sprinkle with topping mixture. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.