- 1/2 cup chopped Georgia pecans
- 1-1/2 cups packed light brown sugar
- 1/2 cup light butter
- 1-1/2 cups chunky applesauce
- 1/4 cup apple butter
- 2 egg whites
- 1 whole egg
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup raisins
Prep time: 30 minutes Cooking time: 45 minutes
Heat oven to 350 degrees F. Lightly grease and flour a 9″ x 13″ baking pan. For the pecans, toast them on a baking sheet in oven for 4 minutes or until crunchy and deep brown. Set aside.
Beat sugar and butter with electric mixer until well blended, from 4 – 5 minutes. Add applesauce, apple butter, egg whites and egg and beat well. Add flour, baking soda, cinnamon, nutmeg, cloves and salt. Beat well. Stir in raisins.
Pour batter into prepared pan. Bake about 45 minutes, or until a wooden pick inserted in center comes out clean. Cool.
Packaging tip: Cut this cake into squares and place on a pretty plate or tray. Cover with a loose layer of plastic wrap or tuck inside a box lined with parchment paper. If you’re giving the entire cake, bake in a new cake pan and present cake, pan and an index card on which you print the recipe.
For the icing, beat butter and cream cheese with electric mixer until fluffy. Add sugar and beat at lower speed until incorporated. Add vanilla and combine well. Spread Cream Cheese Frosting over cake and sprinkle with toasted pecans.