Source The English Kitchen
ServesMakes 2 - 8 inch layers
|2 1/2 cups||flour|
|1/4 tsp||baking powder|
|1 1/2 tsp||baking soda|
|1 tsp||ground cinnamon|
|1/2 tsp||ground cloves|
|1/2 tsp||ground allspice|
|1/4 tsp||ground nutmeg|
|1/2 cup||white vegetable shortening|
|1 cup||caster sugar|
|1 large one||egg|
|1/2 cup, chopped||walnuts|
|1 cup, chopped||raisins|
|1 large package||philadelphia cream cheese|
|1 tbsp||orange juice|
|1/2 oranges worth, finely grated||orange zest|
|5 1/2 cups, sifted||icing sugar|
1. Pre-heat the oven to 180*C/350*F. Grease and flour 2 8-inch round cake tins. Set aside.
2. Whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, allspice and nutmeg. Set aside.
3. Place the shortening and the sugar into a large bowl and beat with an electric whisk until light and fluffy. Beat in the egg and the water. Beat in the flour mixture, alternatively with the applesauce, mixing all in thoroughly. Fold in the raisins and nuts. Divide equally between both pans. Bake for 35 to 40 minutes, until the cake tests down when a toothpick inserted into the centre comes out clean. Remove from the oven and place on a wire rack to cool.
4. To make the frosting beat all the frosting ingredients (cream cheese, milk, vanilla, orange juice, orange zest and icing sugar) together in a large bowl with an electric mixer until light and fluffy. You may or may not need all the liquid. I find the cream cheese over here is a lot more liquid than that found in North America so I never need all the liquid called for. It's a hit and miss kind of thing. If you find your frosting too runny, add more sifted icing sugar until it is spreadable.
5. Store in the refrigerator, but allow it to come to room temperature before serving. Scrummy yummy!!