Two options for 'frosting/topping' are at the bottom.
Do-ahead suggestion: The cake and sauce can be prepared and refrigerated separately the day before. Then, before serving, warm the cake in the oven, and the sauce on top of the stove.
Beat together for five minutes:
1 cup butter, softened
2 cups firmly packed light brown sugar
Beat in, just until blended and set aside:
4 eggs, 4 teaspoons vanilla extract
Mix the following dry ingredients, gradually add to the sugar/egg mixture:
2 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 tsp. ground allspice
1 tsp. salt
3 tsp. baking powder
Gradually add the dry mixture to the sugar mixture; mixing until well blended.
Stir in:
4 cups peeled and chopped apples (Granny Smith or Gala)
1 cup chopped walnuts
1 cup raisins
Pour into two greased or sprayed 9-inch baking pans, or one 9x13 pan.
Bake 35-40 minutes or until toothpick inserted in center comes out clean.
Cool on wire rack 10 minutes, then remove to plate or waxed paper.
Frost with CREAM CHEESE FROSTING:
Beat 8 oz. cold (or room temp.) cream cheese with 5 tbsp. softened butter and
2 tsp. vanilla until well blended. Gradually add 2 cups powdered sugar that has
been SIFTED after it was measured out. You may add more powdered sugar
until you get the consistency you wish for. Spread on cake.
OR, serve with VANILLA BUTTER SAUCE:
Combine 1/2 cup softened butter and 1/2 cup whipping cream with 1 cup firmly packed light brown sugar. Bring to boil over med. heat. Reduce heat; simmer for about 10 minutes or until slightly thickened. Remove from heat; stir 1 teaspoon vanilla. Serve warm.
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