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2 cups sifted flour ( I use cake flour)
1/2 teas baking soda
1 teas baking powder
1/2 teas salt
3/4 teas cinnamon
1/2 teas nutmeg
1/4 teas cloves
2 Tbls milk
1 teas vanilla
1 cup applesauce
1/2 cup butter
1 cup firmly packed light brown sugar
3/4 cup seedless raisins (this is an old recipe)
3/4 cup minced pecans or walnuts
Preheat oven to 350* F. Sift flour with baking soda,baking powder,salt and spices and set aside.Mix milk, vanilla and applesauce.Cream butter until light,add sugar gradually, continuing to cream until fluffy.Add dry ingredients alternately with applesauce mixture, beginning and ending with the dry and adding about 1/3 of the total at a time.Beat just until smooth.Mix in raisins and nuts.Spoon into an ungreased 9 inch pan lined with wax-paper and bake 35 minutes until cake shrinks slightly from sides of pan and is springy to the touch.Cool upright in pan on a wire rack 5 minutes,then invert on rack ,peel off paper,turn right side up , and cool completely.Frost or not as desired or serve slightly warm with Lemon-Raisin Sauce.
1 cup sugar
2 Tbls cornstarch
1 1/2 cups cold water
1/2 cup lemon juice
2 teas finely grated lemon rind
1 egg yolk
2 Tbls butter
1/4 cup sultana raisins
Mix sugar and cornstarch in a heavy saucepan,blend in water and lemon juice, and heat, stirring constantly over moderate heat, until mixture boils.Reduce heat and simmer 2-3 minutes, stirring now and then.Mix lemon rind and egg yolk , blend a little hot sauce into egg,return to pan, and heat and stir 1-2 minutes; do not boil.Off heat,add butter and raisins and let stand 2 minutes.Serve warm.
Depsi,I think stake cake is what my grandmoter made also. Maccionoadha I looked up that link and it seems right,I know that she used butter milk.So stake cake it is. Now to get to the store this weekend.