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Makes:
12 servingsFreezes:
excellent without icingPreparation Time:
15 minutesBaking Time:
65 minutes
Ingredients :
Cake
1/2 cup125 mLCrisco® All Vegetable Shortening
1 1/2 cups375 mLsugar
1egg
2 1/2 cups625 mLRobin Hood® Original All Purpose Flour
2 tsp10 mLbaking soda
1/4 tsp1 mLsalt
1/4 tsp1 mLcinnamon
1 1/2 cups375 mLunsweetened applesauce
1/2 cup125 mLraisins
1/2 cup125 mLchopped walnuts
Caramel Icing
1/4 cup50 mLCrisco All Vegetable Shortening
2 tsp10 mLRobin Hood Original All Purpose Flour
1 cup250 mLpacked, light brown sugar
2/3 cup150 mLCarnation® Regular, 2% or Fat Free Evaporated Milk
walnut halves, for garnish
Nutritional Information
Directions :
1 : Preheat oven to 350°F (180°C). Grease an 8½” or 9” (21 cm or 23 cm) spring form pan.
2 : Cake: Beat shortening and sugar in large bowl until light and fluffy in texture. Beat in egg.
3 : Combine flour, baking soda, salt and cinnamon in a separate large bowl. Stir into shortening mixture alternating with applesauce, making 3 additions of dry ingredients and 2 of applesauce. Fold in raisins and walnuts. Pour into prepared pan.
4 : Bake in preheated oven about 60 to 65 minutes or until deep golden and a toothpick inserted in center of cake comes out clean. Cool in pan for 20 minutes; remove from pan and cool completely on wire rack.
5 : Caramel Icing: Melt shortening over low heat in saucepan. Stir in flour for 1 minute. Whisk in sugar and evaporated milk, whisking until melted and smooth. Bring to boil. Boil 5 minutes, stirring constantly until thickened. Let cool 5 minutes. Pour over cake letting excess drip down sides. Garnish with walnut halves.
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