Here ya go, Gina!
Applesauce-Raisin Spice Cake with Maple Cream Frosting
3/4 c butter
1 c Honey
2 c unsweetened applesauce
1 tsp. vanilla extract
1 1/2 c whole wheat pastry flour
1 1/2 c unbleaced white flour
1/2 cup rolled oats
1 Tbsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. cardamom
1/4 tsp. ground cloves
3/4 c raisins
1 c maple syrup
1/2 c heavy cream
2 Tbsp. unbleached while flour
Preheat the oven to 350 degrees. Grease and flower two 9- or 10- inch cake pans.
For the cake, in a medium-size bowl, cream the butter with the honey until light and fluffy. Beat in the eggs, applesauce, and vanilla.
In another bowl, stir together the flours, oats, baking soda, cinnamon, nutmeg, cardamom and cloves.
Beat the dry ingredients into the wet and stir in the raisins.
Pour the batter into the prepared pans, and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Place the cakes on cooling racks for 10 minutes, and then turn them out onto the racks.
To prepare the glaze, heat the maple syrup, cream, and flour in a saucepam over low heat, whisking until it begins to simmer and thickens slightly, about 5 mintues. Cool the glaze in the fridge until the cake is cool.
Place on of the cake layers on a serving plate and spread half the glaze on top. Add the second layer and spread the remaining glaze on top. Cut and serve.