Applesauce Cake was a Christmas favorite when I was growing up. Mom made it in loaf pans, a 9x13 pan or muffin tins. It works as quick bread or a cake. The caramel frosting was as special as the cake. Mom always made it with nuts, raisins and dates. I am posting it, not because any of you children asked for it, but I made it this year to give away as Christmas gifts. Marie Meyer loved it and wanted the recipe so here it is. The caramel frosting recipe is from the Settlement Cookbook. If you want THAT story go to my website, www.deborahude.com and read Cookbook.' Applesauce Cake cream: 1 cup butter 2 cups sugar Beat in: 2 eggs Add: 2 tsp vanilla 4 cups flour 4 tsp bkg soda 3 cups applesauce 1 cup chopped dates 2 cups chopped nuts 2 cups raisins 1 tsp cinnamon 1/2 tsp cloves Mix well and put in three loaf pans, or a 9x13 or make muffins. Bake in loaf pans at 350 degrees for 1 hour or until a toothpick comes out clean. Cool and frost with Caramel Frosting In heavy sauce pan combine: 1 1/2 cups brown sugar 3/4 cup water Boil until soft ball stage, 238-240 degrees 1/2 tsp vanilla 2 Tbls butter Remove from heat and beat until frosting turns color and is spreading consistency. It changes quickly and hardens quickly also. Be ready to spread when it is ready.