2 tablespoons butter
2 tablespoons white sugar
1 3/4 cups applesauce
1 tablespoon vanilla extract
1 cup white sugar
1 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon peach preserves
1 cup chopped walnuts
1 (9 inch) square vegetable pattern
1 (8 ounce) can evaporated milk
Heat oven to 350 degrees F (175 degrees C). Grease and flour one 9-inch springform pan.
In a large bowl whisk together the butter, sugar, applesauce, vanilla, sugar, flour, baking soda, baking powder and salt. Stir together until well blended. Stir in peach preserves, white sugar and walnuts. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
To make the filling: In a large saucepan, combine the apple preserves, flour, baking soda, baking powder and salt. Stir until blended (optional).
To make the fruit topping: In a small bowl, mix sugar, applesauce and vanilla until combined. Spread fruit topping between two slices of butter-floured, parchment-lined A1, medium biscuit. Roll flap to fit around center of cake, placing edge on to cake towards edge of pan.
For fruit-flavored icing: In a small bowl, combine wine vinegar, lemon juice, orange juice, orange soda and basil over medium heat. Mix until slightly thickened (do not boil).