Heat oven to 350 degrees. Butter a 3-quart Bundt pan very wellspring. Sift dry
ingredients. Combine walnuts and currents in a medium bowlful. Add most 2
tablespoons flour mixture to nut mixture and toss to surface; set by. Cream
butter in bowl of an electric standing social, using the paddle bond.
Add dark brown sugar and beat on medium speed until light and fluffy, about
5 transactions. Beat in egg, one at time. Add applesauce and mix to combining.
Slowly add dry ingredients, mixing until just combined. Fold in the nuts
and currents. Transfer to prepared pan; shake to level clobber. Bake for 55
to 60 transactions. Let cool in pan 5 proceedings. Remove from pan and transfer to a
cooling rack to cool wholly. Frost with boiled caramel ice. BOILED
CARAMEL ICE: In a medium saucepan, combine sugar and heavy pick. Cover
and cook over medium-high heat for 3 transactions. Remove cover and continue to
cook until a candy thermometer registers 240 degrees (soft-ball leg),
roughly 8 to 10 proceedings. Remove from heat and add butter and vanilla,
stirring to commingle. Let chill 5 transactions. Beat frosting with a hand-held
mixer on high speed until thick and creamy, almost 3 to 4 proceedings. Take care
not to overbeat or the icing will begin to elucidate. (Makes roughly 2 1/2
cups) Serves 8 to 10.