2 c Flour
1 1/3 c Whole wheat flour
2 ts Cinnamon
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
2 c Applesauce
1/4 c Apple liqueur
1 c Unsalted butter; softened
2 c Light brown sugar; firmly
1 c Raisins
1 c Pitted dates; chopped
1 c Walnuts; chopped
CREAM CHEESE ICING:
1/2 c Unsalted butter; softened
4 oz Cream cheese; softened
1 Navel orange; zest of
3 c Powdered sugar
2 tb Apple liqueur
Preheat oven to 350°. Butter and flour a 10 inch
tube pan; set aside.
Sift flours, cinnamon, baking powder, baking soda
and salt; set aside. Combine apple liqueur and
applesauce; set aside.
Cream butter until light. Slowly beat in brown
sugar until very light and fluffy. Reduce speed to
medium, beat in eggs, one at a time, beating well
after each addition.
On low speed, alternately beat in flour and
applesauce mixtures, starting and ending with
flour, just until combined. Stir in walnuts,
dates, and raisins by hand.
Spread evenly in prepared pan, smoothing top. Bake
until cake tests done, about an hour. Cool in pan
on wire rack 15 minutes. Invert onto rack, turn
right side up and cool completely.
Cream Cheese Icing:
Beat butter and cream cheese until light. Beat in
orange peel. Reduce heat to medium; beat in sugar
alternately with liqueur until smooth and creamy.
Adjust consistency, if needed, by adding more
sugar or liqueur. Spread on top and sides of