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3/4 c Butter or margarine; soften 1/2 ts Ground cloves
2 c Sugar 1/2 ts Ground nutmeg
3 ea Eggs 16 oz Can applesauce
3 c All-purpose flour 1 1/2 c Raisins
1 1/2 ts Baking powder 1 c Pecans; finely chopped
3/4 ts Salt Panocha Frosting (Follows)
2 tb Cocoa 1/2 c Pecans; chopped
1/2 ts Ground cinnamon
-PANOCHA FROSTING-
1/2 c Butter or margarine 1/2 c + 1 Tbsp half-and-half
1 c Dark brown sugar; firmly 1/4 ts Salt
-packed 4 c Powdered sugar; sifted
Cream butter, gradually add sugar, beating well at medium speed of
an electric mixer. Add eggs one at a time, blending well after each
addition.
Combine flour and next 7 ingredients; add to creamed mixture
alternately with applesauce, beginning and ending with flour mixture.
Stir in raisins and 1 cup pecans.
Pour batter into 3 greased and floured 9″ round cakepans. Bake at
350 degrees for 25 to 30 minutes or until a wooden pick inserted in
center comes out clean. Cool in pans 10 minutes; remove from pans,
and let cool completely on wire racks.
Spread Panocha Frosting between layers and on top and sides of cake.
Sprinkle 1/2 cup pecans on top of cake.
PANOCHA FROSTING=============
Combine first 4 ingredients in a heavy saucepan. Cook over medium
heat until mixture comes to a boil, stirring constantly. Boil 2
minutes. Remove from heat and cool mixture to 160 degrees. Stir in
powdered sugar. Yield: enough for one three-layered cake.
Yields
1 cake
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