Prep 20 mins
Cook 55 mins
The flavors of autumn captured for any time of year. A delicious cake from years ago.
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 2 cups granulated sugar
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon clove (use up to 1/2 teaspoon if you like a stronger clove flavor)
- 2 1⁄2 cups applesauce (either store-bought or your own recipe)
- 1⁄2 cup butter or 1⁄2 cup margarine (if using margarine, not spread or tub product) or 1⁄2 cup Crisco, melted
- 2 eggs
- 1⁄2 cup chopped walnuts
- 1⁄2 cup golden raisin (sultanas)
- 1⁄4 cup butter
- 1⁄4 cup maple syrup
- 1 -1 3⁄4 cup confectioners' sugar, sifted
- 1 tablespoon light corn syrup
- 1⁄2 teaspoon vanilla extract
- walnut halves, if desired (to garnish)
- For the cake:.
- Preheat oven to 350F and lightly grease a bundt pan.
- Sift the dry ingredients together into a bowl.
- Add applesauce, butter or shortening, and eggs; beat for three minutes.
- Stir in nuts and raisins.
- Pour batter into prepared pan and bake for 50 to 55 minutes or until the cake tests done.
- Let stand for ten minutes; invert onto a cooling rack to complete cooling.
- For the frosting:.
- Heat butter in a small saucepan until lightly golden brown, taking care not to scorch.
- Stir in maple syrup, sugar, corn syrup, and vanilla.
- Heat and beat until frosting is smooth.
- Frost cake and garnish, if desired.