1 1/4 cups sugar
1/2 cup butter, softened
1/2 cup oil or shortening
2 cups self rising flour
2 tsps. cinnamon
1/2 tsp. nutmeg
1 cup chopped nuts ( walnuts or pecans work well)
1 cup raisins (optional)
1 cup applesauce
1 tsp. vanilla
Preheat oven to 350 degrees.
Grease either a Bundt pan or a 13x9 inch baking pan.
Cream together the sugar, butter and oil (or shortening) until fluffy. Add the eggs to the creamed mixture.
In another bowl mix flour, cinnamon, and nutmeg. Stir in nuts and raisins, if you are adding them.
Add the flour mixture and the applesauce alternately to the creamed mixture. Add vanilla. Bake for 50 to 55 minutes. A pick inserted into the center should come out clean. Cool completely before inverting onto serving plate.
While the cake cools prepare the buttermilk glaze.
1 stick butter
1 cup brown sugar
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla
Mix and stir the first four ingredients in a saucepan on medium heat until it comes to a rolling boil. Boil for 1 minute stirring continuously. Add the vanilla. Remove from heat and let sit to cool. The mixture will thicken as it cools. When it has cooled, stir well and pour over the cake on the serving platter. This is a glaze so it won't be thick like icing, but should be thick enough to coat the cake. Make sure your serving plate has some room around the edges to catch any glaze that runs off..
Applesauce Cake with Buttermilk Glaze!