*My husband keeps absconding off to the bedroom with my iPad at the most inopportune times! And the nerve, sometimes he even closes down the pages I am using! I NEVER shut down his Geek pages!<\/p>\n 3 cups Flour Cream Cheese Frosting Preheat oven to 350F. In a medium mixing bowl combine flour, baking soda, salt, cinnamon and allspice; set aside. While cake is cooling prepare Cream Cheese Frosting: When cake is completely cooled frost with Cream Cheese Frosting, sprinkled with chopped Pecans and drizzle with a bit of Maple Glaze (icing sugar mixed with a bit of maple flavouring and enough milk to drizzling consistency)<\/p>\n Yield: 12<\/p>\n","protected":false},"excerpt":{"rendered":" I have had it in my mind to make an Applesauce Cake for absolutely ages. On my last trip to the shops I even bought a great big bag of apples; truth be told, I have bought a big bag of apples a few times before but the Applesauce Cake just never seemed to materialize, … Continue reading Applesauce Bundt Cake<\/span> ![\"Applesauce](\"http:\/\/aysontespli.ca\/wp-content\/uploads\/Applesauce-Bundt-Cake-216x300.jpg\" "\\"Applesauce")
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\n2 teaspoons Baking Soda
\n1\/2 teaspoon Salt
\n1 teaspoon Cinnamon
\n1\/2 teaspoon Allspice
\n1 cup Butter, softened
\n1 cup Brown Sugar, lightly packed
\n1 cup Sugar
\n1 large Egg
\n2 cups unsweetened Applesauce
\n1 cup coarsely chopped Pecans
\n1 cup chopped Dates or Raisins<\/p>\n
\n1\/2 cup Butter, softened
\n4 ounces Cream Cheese, softened
\n3 cups Icing sugar
\n1 teaspoon Vanilla
\nMilk, to right consistency, about 1 1\/2 teaspoons<\/p>\n
\nSpray a 10″ Bundt pan with vegetable oil spray, add 1 tablespoon of flour, tilting and lightly tapping pan to coat pan lightly with flour; turn out excess flour.<\/p>\n
\nIn mixing bowl beat butter until smooth then add sugar and continue beating for about a minute.
\nAdd brown sugar and resume beating for another 2 – 3 minutes until.
\nAdd egg and vanilla; beat until light and fluffy.
\nStir in applesauce on low setting.
\nTurn mixer off, raise paddle and add the flour mixture; lower paddle and stir at lowest setting until well blended and no lumps remain.
\nStir in chopped pecans and dates.
\nTurn batter out into prepared Bundt pan and bake in 350F oven for 60 – 70 minutes, until golden and pick inserted in centre comes out clean.
\nRemove from oven and cool, in pan, on wire rack for 10 minutes.
\nTurn out of pan onto wire rack and cool completely.<\/p>\n
\nCream butter until soft and no lumps remain.
\nOn low speed, stir in 1 cup of icing sugar until incorporated.
\nAdd vanilla and continue stirring on low speed.
\nAdd another cup of icing sugar, again stirring until incorporated.
\nAdd final cup of icing sugar and a bit of milk, if needed.
\nBeat on medium-high speed for 2 -3 minutes until light and fluffy.<\/p>\n