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Apple Butter Spice Cake with Raisins, Nuts and Caramel
Bon Appetit, November 1992
2 cups all purpose flour
1 ¼ cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon salt
1 cup apple butter
¾ cup buttermilk
½ cup vegetable oil
3 large eggs
2 tablespoons unsulfured (light) molasses
1 cup golden raisins
Frosting
1 ½ pounds cream cheese, room temperature
2 cups powdered sugar
2 tablespoons unsulfured (light) molasses
¼ cup (1/2 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
Caramel
¼ cup firmly packed dark brown sugar
1 tablespoon whipping cream
1½ cups chopped toasted walnuts
Preparation
For Cake: Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Combine first 6 ingredients in large bowl. Whisk apple butter, buttermilk, oil, eggs, molasses and raisins in medium bowl to blend. Stir apple butter mixture into dry ingredients. Divide batter between prepared pans. Bake until tester inserted into center of cakes comes out clean, about 25 minutes. Transfer cakes to racks and cool 20 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes onto parchment-lined racks and cool completely.
For Frosting: Beat cream cheese and sugar in medium bowl until smooth. Add molasses, butter and vanilla and beat just until smooth.
Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer. Spread remaining frosting decoratively over top and sides of cake. Refrigerate while preparing caramel.