Ingredients Jump to Instructions ↓

  1. 1 cn (13 ounces) evaporated milk

  2. 1 tb Plus 1 teaspoon vinegar

  3. 2 1/2c All-purpose flour*

  4. 1 c Granulated sugar

  5. 1 c Raisins, if desired

  6. 3/4c Packed brown sugar

  7. 3/4c Shortening

  8. 1 c Applesauce

  9. 1 ts Baking soda

  10. 1 ts Baking powder

  11. 1 ts Salt

  12. 3/4ts Ground cinnamon

  13. 3/4ts Ground allspice

  14. 1/2ts Ground cloves

  15. 1/2ts Ground nutmeg

  16. 3 Eggs -- CARAMEL FROSTING --

  17. 1 c Packed brown sugar

  18. 1/2c Butter or margarine

  19. 1/3c Reserved evaporated milk

  20. 2 c Brown sugar

Instructions Jump to Ingredients ↑

  1. + Directions : *if using self-rising flour omit Vinegar, baking soda, baking Powder and salt. Mix 1-1/3 cups of the evaporated milk and the vinegar; reserve. (Reserve remaining evaporated milk for frosting. ) Heat oven to 350 degrees. Grease and flour rectangular pan, 13 X 9 X 2 inches, or 2 round pans, 8 X 1-1/2 or 9 X 1-1/2 inches. Beat vinegar mixture and remaining ingredients except Caramel Frosting on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s). Bake rectangle about 45 minutes, 8-inch rounds 40 to 45 minutes, 9-inch rounds 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool rectangle on wire rack. Cool layers 10 minutes; remove from pans and cool completely on wire rack. Frost rectangle or fill and frost layers with Caramel Frosting. Sprinkle with chopped nuts or ground nutmeg if desired. Store tightly covered. CARAMEL FROSTING Heat brown sugar, margarine and evaporated milk to boiling in 2-quart saucepan over medium heat, stirring constantly. Boil and stir 2 minutes; remove from heat. Cool about 10 minutes or until slightly thickened, stirring occasionally. Gradually stir in powdered sugar. If necessary, stir in 2 to 3 teaspoons water until frosting is smooth and of spreading consistency.


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