Applesauce Cake

• Butter for greasing cake tin
• 4 Rome apples, cored, peeled and sliced
• 4 tablespoons water
• 1/2 cup sugar
• 1/4 teaspoon cinnamon
• 1/2 teaspoon chopped lemon peel
• Juice of half a lemon
• 4 ounces softened butter
• 1/2 cup light brown sugar
• 1 teaspoon vanilla
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• Pinch of salt
• 23 cup chopped pecans
• 1 cup raisins
• 1/2 teaspoon freshly grated nutmeg
• 18 teaspoon cinnamon

1. Preheat oven to 350 degrees, and lightly grease an 8-inch cake tin.
2. In a deep saucepan over medium heat, combine the apples, 4 tablespoons water, 1/2 cup sugar, 1/4 teaspoon cinnamon, chopped lemon peel and lemon juice.
3. Barely cover with water, bring to a boil, reduce heat to a simmer and cook, stirring, until the mixture reduces and thickens -- about 20 minutes.
4. Mash the mixture to a smooth consistency.
5. Meanwhile, in a mixing bowl, cream together the butter and brown sugar.
6. Add the vanilla, and beat well; then the egg, and beat well.
7. Add butter mixture to the apple mixture.
8. Into a separate bowl, sift together the flour, baking soda, baking powder and salt.
9. Add the pecans, raisins, nutmeg and cinnamon.
10. Stir well.
11. Add the dry mixture to the apple mixture and stir to make a smooth batter.
12. Transfer to the greased cake tin.
13. Smooth the top with a spatula or knife, and bake for about 1 hour and 35 minutes, or until a toothpick inserted in the middle comes out clean.

butter, apples, water, sugar, cinnamon, lemon peel, butter, light brown sugar, vanilla, egg, flour, baking soda, baking powder, salt, pecans, raisins, nutmeg, cinnamon

Taken from cooking.nytimes.com/recipes/3361 (may not work)