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1
Preheat oven to 350F.
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2
Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
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3
Combine first 6 ingredients in large bowl.
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4
Whisk apple butter, buttermilk, oil, eggs, molasses and raisins in medium bowl to blend.
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5
Stir apple butter mixture into dry ingredients.
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6
Divide batter between prepared pans.
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7
Bake until tester inserted into center of cakes comes out clean, about 25 minutes.
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8
Transfer cakes to racks and cool 20 minutes.
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9
Run small sharp knife around pan sides to loosen cakes.
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10
Turn cakes onto parchment-lined racks and cool completely.
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11
Beat cream cheese and sugar in medium bowl until smooth.
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12
Add molasses, butter and vanilla and beat just until smooth.
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13
Place 1 cake layer on plate.
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14
Spread 1 1/2 cups frosting over.
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15
Top with second cake layer.
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16
Spread remaining frosting decoratively over top and sides of cake.
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17
Refrigerate while preparing caramel.
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18
Stir sugar and cream in heavy small saucepan over medium heat until sugar dissolves.
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19
Boil and stir 1 minute.
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20
Let stand until very thick but still pourable, about 5 minutes.
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21
Drizzle caramel over cake.
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22
Press nuts onto sides of cake.
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23
(Can be made 1 day ahead.
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24
Cover with cake dome; chill.
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25
Bring to room temperature before serving.)
