• Preparation Time 15 minutes
  • Baking Time 65 minutes
  • Makes 12 servings
  • Freezing Excellent Without Icing


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cake
  • 1/2 cup All Vegetable Shortening
  • 1 1/2 cups sugar
  • 1 egg
  • 2 1/2 cups Robin Hood® Original All Purpose Flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 1/2 cups unsweetened applesauce
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • Caramel Icing
  • 1/4 cup All Vegetable Shortening
  • 2 tsp Robin Hood Original All Purpose Flour
  • 1 cup packed, light brown sugar
  • 2/3 cup Carnation® Regular, 2% or Fat Free Evaporated Milk
  • walnut halves, for garnish

Serving Size: 12 servings


Serving Size: 12 servings

  • Preheat oven to 350°F (180°C). Grease an 8½” or 9” (21 cm or 23 cm) spring form pan.
  • Cake: Beat shortening and sugar in large bowl until light and fluffy in texture. Beat in egg.
  • Combine flour, baking soda, salt and cinnamon in a separate large bowl. Stir into shortening mixture alternating with applesauce, making 3 additions of dry ingredients and 2 of applesauce. Fold in raisins and walnuts. Pour into prepared pan.
  • Bake in preheated oven about 60 to 65 minutes or until deep golden and a toothpick inserted in center of cake comes out clean. Cool in pan for 20 minutes; remove from pan and cool completely on wire rack.
  • Caramel Icing: Melt shortening over low heat in saucepan. Stir in flour for 1 minute. Whisk in sugar and evaporated milk, whisking until melted and smooth. Bring to boil. Boil 5 minutes, stirring constantly until thickened. Let cool 5 minutes. Pour over cake letting excess drip down sides. Garnish with walnut halves.


You made
that look

Browse more must-make recipes.
You know you want to.

snap a pic and show it off!
Check out these classic recipes from Robin Hood®
View all
Bake fresh fruit into everything.
Back to top