Apples on my mind. Then comes pumpkin. I'm ready to pick up a couple small baking pumpkins to roast and scoop out the fresh pumpkin. I then freeze it and save it to make pie, cookies, muffins. Nothing in the world better than fresh pumpkin! Ditch the can stuff. My friend Clarice turned my on to this idee a few years ago.
I've been spinning busy with Bittersweet, Aggieal's, Crawford House, and Jill & Jules Show!
Bittersweet always takes center stage because that's where I make moo la, green backs, currency. It's lovely to break and make an early September Apple Caramel Cake. I always use my moms recipe and I know I've shared it before because I make it every year about this time. It's not overly sweet and believe it or not, minus the stuffed apple caramel icing calories. I didn't use to be concerned about calories. Now I am! I guess you reach a certain age and new little pop-up, stop and think bubbles appear. Where the heck do they come from? I guess it's an age thing. I'm not that old! However I am seeing things from an experienced perspective more and more. The more you're on this earth, you've heard the story, right? Happy to still be on this earth! I don't feel I'm quite ready to visit the next one, quite yet. Thank you God.
My moms Applesauce Cake with Caramel Icing...
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1/3 cup vegetable shortening
- 2 cups unsweetened applesauce
- 3 cups all-purpose flour
- 4 teaspoons unsweetened cocoa
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1/4 cup chopped pecans
- 1 teaspoon vanilla extract
- Cooking spray
- 1 cup packed dark brown sugar
- 1/2 cup 1% low-fat milk
- 2 tablespoons butter or stick margarine
- 1/4 teaspoon salt
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350°.
- To prepare cake, beat the first 3 ingredients with a mixer at low speed until well-blended (about 5 minutes). Add applesauce; beat well. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to applesauce mixture; beat just until moist. Stir in raisins, pecans, and 1 teaspoon vanilla.
- Spoon the batter into 2 (9-inch) round cake pans coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on rack.
- To prepare icing, combine 1 cup brown sugar, milk, butter, and 1/4 teaspoon salt in a medium saucepan; bring to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer until slightly thick (about 5 minutes), stirring occasionally. Remove from heat. Add the powdered sugar and 1 teaspoon vanilla; beat with a mixer at medium speed until smooth and slightly warm. Cool 5 minutes (icing will thicken as it cools).
- Place 1 cake layer on a plate; working quickly, spread with 1/3 cup icing, and top with remaining layer. Spread remaining icing over top and sides of cake. Store loosely covered in refrigerator.
- NOTE: You may be wanting to not add raisins or nuts. Make sure you do!
- It's hard to believe Bittersweet is 17 years old! Oodles of hard work and determination keep it going, but passion guides the way.
- Without passion it's hard... Passion fills, feels in the gaps always.
- New pumpkin soap has arrived and is also listed on the web site. Yippee! Or should I shout, Yippee Pumpkin Soap?
Enjoy caring and sharing new autumn days.