1/2 cup margarine
1 cup brown sugar
1 tsp. vanilla
1/4 cup milk
1 3/4 to 2 cups confectioners sugar
Cream shortening and sugar thoroughly. Add eggs singly, beating well after each addition. Sift dry ingredients together three times. Add alternately with applesauce to creamed mixture, mixing well after each addition. Blend in raisins and nuts. Spread in greased and floured pans. Bake at 350 degrees F. for 30 to 35 minutes. Cool and frost with Butterscotch Frosting. Makes 3 layers
Melt the margarine in a saucepan. Add 1 cup brown sugar. Boil 2 min. stirring constantly. Add milk and bring to a boil. Remove from the fire and when cool add sugar. Add vanilla and beat well. Place some halved pecans or walnuts in a design on the top for added decoration.
This recipe has been in my family for over 50 years. My mother used to bake these cakes and sell them. She always had many people wanting them especially at Thanksgiving and Christmas. We always bake this cake for Christmas in our family. Everyone has grown to expect this so it has become a tradition. The spicy smell of the cake baking is part of our special memories that we intend to continue for many years to come. It freezes well and can be made many weeks ahead of time. I like to make extra recipes and bake small cakes in small loaf pans. Wrap these in plastic wrap and tie with a bow for a nice gift for someone. If there is any cake left after the holidays we always freeze it in individual servings for special treats later on.