Recipe - Applesauce Cake

I felt so giddy when I got a recipe request; my first one tee hee hee. I cannot; however, take credit for these recipes as they are from the Joy of Cooking (I've just condensed it and only included the version I used) :o) This is my go to cookbook for many recipes; I always just try to put my spin on it.

APPLESAUCE CAKE
Preheat oven to 350oF
Grease and flour or line with wax or parchment paper one (1) of the following pans: 9 x 2 round, 6-cup fluted tube or Bundt, 8 ½ x 4 ½ “ (6-cup)loaf
Whisk together dry ingredients in small size bowl:
1 ½ cups sifted flour
¾ tsp. baking soda
1 tsp. cinnamon
½ tsp. allspice
1/8 tsp. ground nutmeg
½ tsp. salt
set aside.
Cream in large bowl:
½ cup softened butter
¾ cup +2 tbsp. brown sugar
Beat in:
1 egg
In three parts add flour mixture with:
1 cup applesauce
to wet ingredients.
Stir in:
1 cup chopped walnuts
Spread into pan evenly and bake according to pan size or until toothpick comes out clean:
Round: 25-30 min.
Fluted/Bundt: 40-45 min.
Loaf: 1 hr. – 1hr. 10min.
Cool on rack for ten minutes in pan; invert onto wire rack lined with clean dishtowel and paper towels to avoid tracks to cool for at least hour. Meanwhile, prepare Old-Fashioned Caramel Frosting.

OLD-FASHIONED CARAMEL FROSTING (about 3 cups)

Combine in medium saucepan; stirring until it simmers:
2 cups packed brown sugar
1 cup heavy cream
Simmer covered for 2 minutes, refrain from stirring to dissolve sugar. Using a candy thermometer simmer uncovered until syrup reaches 238oF (this takes a while), use a moistened pastry brush to remove any syrup from the side of the saucepan while heating.
Remove from heat and add:
2 tbsp. butter
DO NOT STIR
Still using candy thermometer cool syrup to 110oF (45-60 min.).
Add:
1 tbsp vanilla
1 – 2 tbsp. rum or rum extract
Beat until spreadable yet drizzly thickness. Too thick add more cream. If it won’t thicken cool pan in a bowl of ice water while beating. Keeps in fridge 1 week; freezer 6 mnths (soften before using).

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Enjoy!