Grandma Elizabeth's Applesauce Cake

I got a bee in my bonnet this year after Harris Sister Deanna brought over this cake for Christmas a few years ago. THIS cake is Grandma Elizabeth's recipe. Of course we love this recipe and remember growing up with it as kids, but to my surprise, the boys loved it too. So, I decided to make it for Christmas this year. 

With spice and fruit and nuts, it's a sure winner for a Christmas dessert. I hope you'll add it to the Christmas rotation at your house. You'll be glad you did.

Grandma Elizabeth's Applesauce Cake

2 cups sugar

1 cup self rising flour

2 cups applesauce

3 eggs

2 cups chopped walnuts

15 oz raisins

1 cup butter, melted

1 tsp cloves

1 tsp cinnamon

1 tsp allspice

1. Preheat oven to 350 degrees. Grease and flour two 9" cake pans and set aside.
2. In a large mixing bowl, mix together sugar and flour.
3. Add applesauce and eggs, and mix together.
4. Add in walnuts, raisins, butter, and spices and mix together.
5. Divide batter evenly into the two prepared pans.
6. Bake in preheated oven for 50-55 minutes or until cakes test done with a toothpick.
7. Remove pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edges of the pans and invert onto the racks. Allow them to cool completely, about 30 minutes.
8. Meanwhile prepare the frosting (recipes follows).
9. Frost cakes after they have cooled completely.

Cooked Coconut Frosting

1, 14 oz bag sweetened flaked coconut

1, 12 oz can evaporated milk

1 1/2 cups granulated sugar

pat of butter

1 Tbsp of flour

1. In a small medium saucepan over medium-high heat, combine milk, sugar, and butter.
2. Cook, stirring frequently, until it comes to a full rolling boil (then it will begin to make a "smacking sound" as the bubbles pop).
3. Let it "smack" boil for at least 5 minutes. Turn off heat.
4. Remove from heat and stir in coconut.
5. Frosting will thicken as it cools. 
6. Frost middle and top layer of cake with frosting.  

Notes:

Even though the frosting will thicken as it cools, it will not be a thick frosting. If you frost the middle and top layer, this frosting will drip down the sides of the cake like this. Some of it also seeps into the cake and keeps it very moist.

If you are not a fan of raisins, try substituting other dried fruits like dried cranberries (craisins) or dried blueberries.

Try to get some cute little elves to help you make it (not completely necessary - but it sure makes it a fun process):

Hope you enjoy this old-fashioned recipe! Make sure to check out a few more of Grandma Elizabeth's recipes while you're here:

Grandma Elizabeth's Coconut Custard Pie
Grandma Elizabeth's Old Fashioned Cobbler