| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 1 | Servings | |
INGREDIENTS
| 1 | c | Butter |
| 1/2 | c | Shortening |
| 3 | c | Sugar |
| 6 | lg | Eggs |
| 3 | c | Flour |
| 1/2 | ts | Each: salt; baking powder, allspice; & nutmeg |
| 3/4 | ts | Cinnamon |
| 1 | c | Apple cider |
| 1 | ts | Vanilla |
| 1/2 | c | Sugar |
| 1/2 | ts | Baking soda |
| 1/4 | c | Each: butter; dark corn syrup and buttermilk |
| 1 | ts | Vanilla |
INSTRUCTIONS
CARAMEL GLAZE CAKE: Soften butter and shortening. Add sugar. Beat 10 minutes with mixer at medium speed. Add eggs, one at a time. Add other ingredients. Beat well. Bake in 10-inch tube pan at 325 for 90 minutes. CARAMEL GLAZE: Combine all ingredients and boil for 10 minutes. Drizzle over warm cake. Note: If well covered, cake will stay moist for many days. This is a large cake and makes too much batter for a bundt pan. A winner at the Texas State Fair! MRS OLIE D. BROWN AUBREY, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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