2 and 1/4 cups cake flour
2 cups sugar
1 and 1/2 teaspoon (tsp) baking soda
1 and 1/2 teaspoon (tsp) salt
3/4 teaspoon (tsp) cinnamon
1/2 teaspoon (tsp) cloves
1/2 teaspoon (tsp) allspice
1/4 teaspoon (tsp) baking powder
1 and 1/2 cup applesauce
1/2 cup water
1/2 cup shortening
2 eggs
1 cup raisins
1/2 cup chopped walnuts
Heat oven to 350 degrees. Grease and flour oblong pan, 13 by 9 by 2 inches or 2 round layger pans, 9 by 1 and 1/2 inches. Blend all ingredients in a large mixing bowl on low speed, scraping bowl constantly, for 1/2 minute. Beat on high speed, scraping bowl occasionally, for 3 minutes. Pour into pan(s). Bake until woodn pick inserted in the center comes out clean, oblong pan, 60 to 65 minutes, laygers 50 to 55 minutes. Cool. Fronst blong or fill and frost layers with brown butter frosting (below), if desired.
Browned Butter Frosting:
Heat 1/3 cup butter or margarine in a sauce pan over medium heat until a delicate brown. Belnd in 3 cups powdered sugar. Stir in 1 and 1/2 teaspoon (tsp) vanilla and about 2 tablespoons (tbsp) milk; beat until smooth and of spreading consistency.
High Altitude (5000 ft):
Heat oven to 375 degrees. Increase flour to 2 and 3/4 cups; decrease sugar to 1 and 1/2 cup and baking soda to 1 teaspoon (tsp). Bake oblong pan 50 to 55 minutes; layers 40 to 45 minutes.
[Editor note: One might ask why a Herron Island cookbook has information on High Altitude cooking when the highest point on our island is the top of our beloved water resiovour, which is well under 500 feet about sea level.]