2 and 1/4 cups cake flour
2 cups sugar
1 and 1/2 tsp baking soda
1 and 1/2 tsp salt
3/4 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/4 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 layer 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 wooden pick inserted in the center comes out clean, oblong pan, 60 to 65 minutes, layers 50 to 55 minutes. Cool. Frost oblong 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. Blend in 3 cups powdered sugar. Stir in 1 and 1/2 teaspoon (tsp) vanilla and about 2 tablespoons 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 reservoir, which is well under 500 feet above sea level.]