It's the start of something BIG!
Feeling it anyway. The beginning of what's to come and the end of kicking back. Those words more than likely make absolute no sense to you.
It's busy manufacturing time here at Bittersweet Soap & Apothecary. Orders are being filled and supplies are being ordered. I'm gearing up for what shall be the busiest season yet. Thousands upon thousands of soap bars sit in the apothecary cabinets awaiting their wraps. Every time the mention of that word, I'm reminded of my amazing Grandmother Lola. She would say that word when referring to a coat or jacket. I always thought it to be an odd word to describe one's outer wear. However, I liked the word because it was old fashioned and simply because my Grandma was the only one that said it. You can read more soulful family stories if you want. Click on Grandma Lola in the little search box.
I'm in the middle of kicking back, and the beginning of full speed ahead.
It feels good to kick back every now and then.
Last night my family was screaming for Applesauce Cake. Begging, would be a more descriptive word.
I gave in! Always do. Mainly because I was craving the cake too! Ha!!!
This time of year, memories begin to stick in my mind. One of which that stands out is my moms amazing Applesauce Cake with Caramel Icing. She learned to make the cake from her mother, I learned from her. I later found out from my Aunt Vivian, (you've read about Aunt Viv., haven't you?) Search box, Aunt Vivian....
Aunt Vivian emailed me awhile back after I posted the cake recipe that this cake was her favorite and she always requested it for her mother, my grandmother Christine, to make for her birthday. Now, I'm even more fond of the spicy cake.
Are you really starting to crave some Applesauce Cake? Okay. I'll share my family's recipe.
Applesauce Cake With Caramel Frosting
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 2 cups applesauce
- 1 (15 ounce) packages raisins if desired. I don't put them in the cake.
- 1 cup pecans, chopped or nuts of your choice
- 1 cup brown sugar, firmly packed
- 1/4 cup butter
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/4 cup milk. I use cream.
- 1 1/2 cups powdered sugar
- Cream the butter (1 cup) for the cake; gradually add 2 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
- Combine flour and next 6 cake ingredients in a bowl. Add to the creamed mixture alternately with the applesauce, beginning and ending with the flour mixture. Mix after each addition,
- Stir in raisins and pecans.
- Pour batter into a greased and floured 13x9x2 inch baking dish. Bake at 325 degrees for 65 to 70 minutes, or until a wooden pick inserted in the center comes out clean. Let cool completely in the pan on a wire rack before frosting.
- Combine the brown sugar, butter, and salt in a saucepan. Bring to a boil over medium heat, stirring constantly.
- Add milk; cook over low heat 3 minutes, stirring occasionally. Remove from heat, and let cool.
- Add powdered sugar, and beat with a wooden spoon to spreading consistency.