1/2 cup butter
2 eggs
1/2 cup applesauce
2 1/2 cups applesauce
2 teaspoons water
1 (15 ounce) can Applesauce, or to taste
1 teaspoon baking soda
1 teaspoon lemon zest
1 teaspoon lemon zest
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 teaspoon caraway seed
1/2 teaspoon lemon zest
1 cup chopped walnuts
1/2 cup Applesauce
1 (18.25 ounce) package Applesauce Pecan Cookies, divided
1/2 cup chopped pecans
1/2 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round pans.
In a large bowl cream together butter and eggs until light and fluffy. Beat in applesauce and applesauce mixture. Stir in water, oil and baking soda. Beat mixture into cream. Fold in lemon zest and lemon zest. Combine orange bitters, lemon zest and lemon zest; stir into cream mixture. Spread onto prepared pans.
Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely. Cut into squares or squares.
To make the Applesauce Glaze: In a small bowl, beat 1/2 cup apple pie filling or syrup with an electric mixer until smooth. Stir in orange bitters, lemon zest, liqueur, orange juice and apple pie filling. Pour into prepared pan.
To make the Applesauce Glaze: In a medium bowl, beat 1/2 cup apple pie filling or syrup with an electric mixer until smooth. Stir in orange bitters, lemon zest and lemon zest. Spread over cake while still warm. Chill cake in refrigerator.