NOTES : A wondrous, spicy dessert, here is a cake that old-time cooks claimed was better the day after baking. The cake, incidentally, is best with homemade applesauce.

1 1/4	cups	Rum and Brown-Sugar Applesauce - recipe below
1/2	cup	halved walnuts - 2 ounces
1/2	cup	raisins - 3 1/2 ounces
1/2	cup	currants - 3 ounces
1 1/2	cups	white flour
1	teaspoon	baking soda
1/2	teaspoon	baking powder
1	teaspoon	cinnamon
1/2	teaspoon	nutmeg
1/2	teaspoon	ground cloves
1/4	pound	butter - softened
1	cup	granulated sugar
1		egg
	*Rum and Brown-Sugar Applesauce*
6	large	apples for cooking - (about 3 pounds)
1		lemon
3/4	cup	dark brown sugar - firmly packed
3	tablespoons	dark rum
2	tablespoons	butter
	*Applesauce Cake Icing*
4	tablespoons	butter
1 1/2	teaspoons	vanilla extract
3	cups	powdered sugar
5	tablespoons	heavy cream

• For the applesauce: peel, core, and thinly slice apples (8 cups) and put slices into a large saucepan. Grate 1/2 teaspoon lemon zest into the pan, set lemon aside. Cover and stew the apples over low heat until very tender, 30 minutes. Mash the apples with a potato masher and squeeze in 2 teaspoons lemon juice. Stir in sugar, rum, and butter, and over medium heat, simmer, uncovered, until thickened, 10 minutes. (Can, cover, and refrigerate up to 5 days.)
• For the cake: chop the walnuts and toss with the raisins, currants, and 1/4 cup flour in a small bowl. Set aside. Sift the remaining 1 1/4 cups flour with the baking soda, baking powder, cinnamon, nutmeg, and cloves and set aside. In a large bowl, beat the butter until lightened. Gradually beat in the sugar, egg, and flour mixture in 3 batches, alternating with the applesauce. Stir in the raisin-nut mixture.
• Adjust oven rack to middle position and heat oven to 350 degrees F. Butter and flour an 8- to 9-inch springform pan. Spoon batter into prepared pan and bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool completely on a wire rack and remove springform side.
• For the icing: in a large bowl, beat the butter with the vanilla until lightened. Gradually beat in the confectioners' sugar and continue beating until fluffy. Beat in cream, as necessary, to thin the icing to a spreadable consistency. Spread icing over the sides and top of cake.

  Serving Size : 10