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La Belle Cuisine
Lee Bailey's Spice
Lee Bailey's Country Weekends
Recipes for Good Food and Easy Living
by Lee Bailey, 1983, Clarkson Potter
recipe came to me via a friend who saw it in a newspaper, sent in by a
thoughtful reader. I am
eternally grateful to that anonymous cook because
I have made this wonderful
cake literally dozens of times . . . The excellent
brown sugar frosting does
double duty as a candy. Just add 1/2 cup chopped
nuts, pour into a shallow,
buttered pan, and cut into squares when cool."
1 cup (2 sticks) unsalted butter
2 cups superfine sugar
2 cups rich, good-quality applesauce
3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon mace
1 3/4 teaspoons baking soda
1 cup coarsely chopped pecans
1 cup raisins
1 teaspoon vanilla
Brown Sugar Frosting:
2 cups light brown sugar
6 tablespoons heavy cream
1/4 cup (1/2 stick) unsalted butter
1 teaspoon vanilla
1 cup confectioner's sugar
Preheat oven to 325
F. Grease a 9-inch tube pan;
then cut a piece
of waxed paper to fit in the bottom and grease it lightly.
Dust the whole
pan lightly with flour, shaking out the excess.
Cream butter and sugar
together thoroughly, then fold in the applesauce.
This will not mix completely, so don't be alarmed. Sift together the flour, spices, and baking soda.
Remove 1/4 cup to dredge the nuts and raisins in (together). Fold the flour mixture into the butter-sugar mixture, then add
vanilla and last the nut-raisin mixture.
Pour into the prepared pan and bake in a preheated oven for 1 1/2
hours or until done. Allow to
the pan, then invert to remove.
Place all the
ingredients for the frosting except the vanilla and confec-
into a pan and bring slowly to a rolling boil, stirring all the while.
Remove from the heat and stir in the vanilla and then the
confectioner's sugar. Pour onto
the top of the spice cake and allow to
run down the sides.
This tends to set rather quickly, so don't try to
control the flow -
the frosting will look more appetizing if allowed to
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