1 3/4 cups sifted cake flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1/4 tsp. cloves
1/2 cup shortening
1 cup sugar
1 egg, beaten
1 cup unsweetened applesauce

Preheat oven to 350°F.

In a large bowl, combine flour, baking soda, salt and spices together.

In a separate mixing bowl, beat shortening together with sugar until light and fluffy. Beat in egg.

Add the mixed dry ingredients and applesauce alternately in small amounts, beating well after each addition. Pour into a greased 8x8-inch pan and bake for 45 to 60 minutes. Frost with Caramel Fudge Icing (below).

Makes 1 8-inch cake.

Raisin Variation: Omit cinnamon and cloves, reduce allspice and nutmeg to 1/2 tsp. each. Add 1 cup seedless raisins.

Raisin/Nut Variation: Omit allspice and cloves, reduce cinnamon to 1 tsp. and nutmeg to 1/2 tsp. Add 1 cup chopped raisins and 1/2 cup chopped nut meats.

Caramel Fudge Icing:

2 cups brown sugar
1 cup granulated sugar
1 cup plain yogurt
1 tbsp. butter
1 tsp. vanilla

Combine sugars and sour cream. Cook (stirring constantly) to 238°F or until a small amount forms a soft ball when dropped into cold water. Add butter and vanilla and cool to lukewarm without stirring. Beat until thick enough to spread. If frosting becomes too thick while spreading, beat in a few drops of hot water. Will frost 2 (9-inch) layers.

Servings: 16

Submitted by: CM