| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bread | 16 | Servings | |
INGREDIENTS
| 2 2/3 | c | Flour |
| 1 1/2 | ts | Baking soda |
| 1 | ts | Salt |
| 2 | ts | Cinnamon |
| 1 | ts | Ground cloves |
| 2 | c | Sugar |
| 1 | c | Oil |
| 4 | Eggs; beaten | |
| 2 | ts | Vanilla |
| 4 | c | Coarsely chopped apples (1 cup chopped apricots may be substituted for 1 cup apples) |
| 1 | c | Raisins |
| 1 | c | Chopped pecans |
| 1 | ts | Sugar |
| Pecan halves |
INSTRUCTIONS
Preheat oven to 325°. Mix first 5 ingredients together. Mix sugar and oil in a large bowl. Add eggs and vanilla, then stir in apples, raisins and pecans. Add flour mixture and mix well. Grease pans and line bottom with waxed paper. Pour batter into pan and smooth top. Bake for 50 to 60 minutes. After 20 minutes, pull out rack and sprinkle tops with 1 teaspoon sugar and press in nut halves. Return and finish baking. Cool 10 minutes before turning out on rack. Freezes well. Yield: 2 (5 cup) pans or 3 small pans. JUDY BURROW (MRS. LARRY) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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