Caramel Ganache:  will firm up like soft candy and seal your hot cake.  

Melt 1/2 cup butter in a saucepan over low heat. Stir in 1 cup dark brown sugar, 1/4 tsp. Salt, bring to a boil.  Hard boil for 2 minutes, keep stirring. 
Remove from heat, Stir in 1/4 cup milk, return to heat and bring to full boil again,  Take off of heat and stir in 2 cups powdered sugar. Mix thoroughly.  Pour Ganache over hot cake.
For a lighter Ganache cool caramel mixture and add powder sugar and whip. Spread onto cake.  

Back to the beginning

​This cake will stand up for competition, moist, spice infused, caramel rich.

​ingredients:
4 cups sifted flour  (I hardly ever sift)
4 tsp. baking soda
1 1/4 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg  (fresh ground is the cats pajamas)
1/2 tsp. fresh ground cloves
2 Tbls. cocoa
1 cup vegetable oil ( I used canola)
1 cups white sugar
1 cups brown sugar
2 eggs
1 tsp. vanilla
3 cups unsweetened applesauce (decrease sugar if sweetened) heated up in a microwave from refrigerator temperature.  Hot to the touch.
1/2 cup raisins
1/2 cup chopped nuts

​Shh, a little secret, I found some homemade applesauce, that had already been opened, lurking in the back of the refrigerator.  I had a choice, bake something amazing or chuck it in the trash.  Our little secret.  
​This cake will stand up for competition, moist, spice infused, caramel rich.

Oven 400 degrees
15 min. prep time
30 min. bake

​Directions:

Sift together flour, soda, salt, spices and cocoa. set aside.

Heated Applesauce, mix oil, sugar, and blend in the mixer.  Add eggs, vanilla.  Add dry ingredients. Mix well, stir in raisins and nuts.
I left out the nuts this time.  It seems to highlight the "applesauce" flavor that it is not a "spice" cake.  Your call.
Grease 9x13 glass pan
Bake at 400 degrees for 15 min. Decrease heat to 375 degrees and complete baking for 15 min.

​
Caramel Ganache:  will firm up like soft candy and seal your hot cake.  

Melt 1/2 cup butter in a saucepan over low heat. Stir in 1 cup dark brown sugar, 1/4 tsp. Salt, bring to a boil.  Hard boil for 2 minutes, keep stirring. 
Remove from heat, Stir in 1/4 cup milk, return to heat and bring to full boil again,  Take off of heat and stir in 2 cups powdered sugar. Mix thoroughly.  Pour Ganache over hot cake.
For a lighter Ganache cool caramel mixture and add powder sugar and whip. Spread onto cake.  

Back to the beginning

Tools for your Ganache and all specialty sauces, candies

Helpful hints in the kitchen