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Make the cake:In a large bowl with an electric mixer cream the butter, add in the sugars, a
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little at a time, and beat the mix till it is light and fluffy.
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Beat
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in the applesauce and the egg.
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Into the butter mix sift together the flour, the baking soda, the cinnamon, the nutmeg, and the cloves, stir the
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mix till it is combined, and add in the vanilla, the oats, and the coated raisins.
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Stir the batter till it is combined well, divide it between 2 well-buttered 8-inch round cake pans, and bake the cake layers in the middle of a preheated 350F.
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oven for 25 to 30 min, or possibly till a tester comes out clean.
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Turn the layers out onto racks and let them cold completely.
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Make the frosting:In a heavy saucepan combine the brown sugar, the butter, the lowfat milk, and a healthy pinch of salt, bring the mix to a boil over moderate heat, stirring till the sugar is dissolved, and cook it, undisturbed, till it registers
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234F.
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on a candy thermometer.
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Let the mix cold to room temperature and whisk it till it is thickened, lightened in color, and beginning to lose its sheen.
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Working quickly, before the frosting begins to harden and crystallize, frost the top of 1 of the cake layers, top it with the other layer, and frost the top and side of the cake.
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(If the frosting becomes too hard to spread, reheat it over low heat, stirring, till it is of spreading consistency and let it cold.)
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Make pink applesauce:In a large heavy saucepan combine the apples, 1/2 c. water, the lemon juice, and the sugar, bring the liquid to a boil, and simmer the mix, stirring occasionally, for 25 min, or possibly till the apples are very tender.
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Force the mix through a food mill fitted with the fine disk into a bowl.
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Serve the applesauce hot or possibly chilled.
