Charmed by Autumn
‘Fall is a time that stirs our souls’
There is a distinct cripsness to the air today – we are in a dry, fluctuating pattern where it feels like autumn in the morning and summer in the afternoon.
‘A leaf, a sunbeam, a landscape…What is common to them all—that perfectness and harmony is beauty’.
Ralph Waldo Emerson, ‘Nature’
Each season holds its allure. Autumn stirs within us the desire to walk through silent woods—imagining our own music.
‘You Come, dreaming of ferns and flowers and new leaves unfolding….these are the woods you love…Ferns, leaves, flowers the last subtle refinement, elegant and easeful, wait to rise and flourish’.
- 1-1/2 cups unsweetened applesauce
- 1 cup sugar
- 1/4 cup canola oil
- 2 cups all-purpose flour
- 2 teaspoons ground
- 1-1/2 teaspoons baking soda
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 4 ounces reduced-fat cream cheese
- 1 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- In a bowl of an electric mixer, beat eggs for 1 minute on medium speed. Add the applesauce, sugar and oil; mix well. Combine the dry ingredients; add to applesauce mixture and mix well. Stir in raisins and walnuts.
- Pour into a baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- In a bowl of an electric mixer, beat cream cheese until fluffy. Beat in confectioners’ sugar and vanilla. Frost the cake.