| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cake | 12 | Servings | |
INGREDIENTS
| 2 | c | Sugar |
| 1 | c | Butter |
| 3 | c | Cake flour |
| 1 | c | Stewed dried apples |
| 1 | c | Chopped pecans |
| 1 | c | Buttermilk |
| 1 | Bottle (medium) Maraschino cherries; chopped | |
| 3 | Eggs | |
| 1 | ts | Soda |
| 1 | ts | Cinnamon |
| 1 | ts | Allspice |
| 1 | ts | Vanilla extract |
| 2 | c | Sugar |
| 2 | tb | Butter |
| 1/2 | c | Milk |
| 1/4 | c | Boiling water |
| 1/8 | ts | Salt |
| 1 | ts | Vanilla |
INSTRUCTIONS
CARAMEL ICING Cream sugar and butter. Add eggs, one at a time, beating well after each addition. Sift together three times the flour, cinnamon, allspice and baking powder. Add soda to the buttermilk, then alternate the flour and milk to the creamed mixture. Beat well. Fold in apples, nuts and cherries. Add vanilla. Bake in three layers at 350 degrees. To make icing: Caramalize 1/2 cup sugar. Add boiling water and stir until dissolved. Add butter, milk, salt and remainder of sugar. Boil to soft ball stage; cool to room temperature. Add vanilla; beat until creamy. Spread between and on top the cake. Sprinkle with chopped nuts, if desired. Let cake set two days before cutting. It is better with aging. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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