Developed by the General Mills kitchens and based on a recipe widely used throughout rural Minnesota in 1886. This recipe was brought to the United States by European immigrants.

It is a glamorous foreign treatment of applesauce cake that would grace any party table as a conversation piece, besides being good to eat. Serves 12 to 16.

2 1/2 c. sifted Gold Medal "kitchen-tested" enriched flour
2 c. sugar
1/4 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1/2 c. soft shortening (such as Crisco, Spry, Snowdrift, Swiftning)
1/2 c. water
1 1/2 c. unsweetened applesauce
2 eggs
1/2 c. chopped nuts
1 c. raisins, cut up

Heat oven to 350 degrees. Grease and flour 2 round layer pans, 9 x 1 1/2 inches. Sift dry ingredients together. Add shortening, water and applesauce. Beat 2 minutes on medium speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add eggs. Beat 2 more minutes, scraping bowl constantly. Fold in nuts and raisins. Pour into prepared pans. Bake 35 to 40 minutes. Cool. Decorate (see below).

1. Put layers together with Butter Filling: Mix 2 tablespoons soft butter, 1 1/2 cups sifted confectioners' sugar, 1 1/2 tablespoons cream and 1/2 teaspoon flavoring (vanilla or lemon).

2. Put a thin coating of apricot jam or clear jelly over top of cake.

3. Make 8 apple designs using green and red pineapple. Cut apple designs from thin red candied pineapple slices and leaf designs from thin green candied pineapple slices. Use cloves for stems. For thin slices of pineapple: Cut each slice in half making 2 half circles, stand half circle on cut edge and slice down through cutting into 3 equal parts.

4. Put pieces of waxed paper on plate to catch drip of glaze. Pour a Thin Glaze: Stir over boiling water until mxiture is hot, about 5 minutes 2 tablespoons water, 2 cups sifted confectioners' sugar, 2 1/2 tablespoons white corn syrup and 1 teaspoon flavoring (vanilla or lemon). The glaze has to be very thin and put on hot. This should barely coat cake. With a knife scrape glaze from paper and ice side of cake.

5. Arrange apple designs around edge of cake.

Decorations can be omitted, #3 and #5.