Applesauce Cake with Caramel Icing | Recipes

Applesauce Cake with Caramel Icing

(26) Ratings:
Prep Time:
Baking Time:
Makes:12 servings
Freezing:excellent without icing

Caramel icing makes everything taste better, and this rich and moist applesauce cake is no exception.



1/2 cup 125 mL Crisco® All Vegetable Shortening
1 1/2 cups 375 mL sugar
1 egg
2 1/2 cups 625 mL Robin Hood® Nutri Flour Blend™ Omega-3 & Fibre
2 tsp 10 mL baking soda
1/4 tsp 1 mL salt
1/4 tsp 1 mL cinnamon
1 1/2 cups 375 mL unsweetened applesauce
1/2 cup 125 mL raisins
1/2 cup 125 mL chopped walnuts

Caramel Icing

1/4 cup 50 mL Crisco All Vegetable Shortening
2 tsp 10 mL Robin Hood Original All Purpose Flour
1 cup 250 mL packed, light brown sugar
2/3 cup 150 mL Carnation® Regular, 2% or Fat Free Evaporated Milk
walnut halves, for garnish


  1. Preheat oven to 350°F (180°C). Grease an 8½” or 9” (21 cm or 23 cm) spring form pan.
  2. Cake: Beat shortening and sugar in large bowl until light and fluffy in texture. Beat in egg.
  3. Combine flour, baking soda, salt and cinnamon in a separate large bowl. Stir into shortening mixture alternating with applesauce, making 3 additions of dry ingredients and 2 of applesauce. Fold in raisins and walnuts. Pour into prepared pan.
  4. Bake in preheated oven about 60 to 65 minutes or until deep golden and a toothpick inserted in center of cake comes out clean. Cool in pan for 20 minutes; remove from pan and cool completely on wire rack.
  5. Caramel Icing: Melt shortening over low heat in saucepan. Stir in flour for 1 minute. Whisk in sugar and evaporated milk, whisking until melted and smooth. Bring to boil. Boil 5 minutes, stirring constantly until thickened. Let cool 5 minutes. Pour over cake letting excess drip down sides. Garnish with walnut halves.

Nutritional Information

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