| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Shortening |
| 2 | c | Sugar |
| 2 | Eggs | |
| 2 1/4 | c | All-purpose flour |
| 2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 2 | ts | Ground cinnamon |
| 1 1/2 | ts | Ground nutmeg |
| 4 | c | Applesauce |
| 1 | c | Firmly packed brown sugar |
| 1 | c | Chopped pecans or walnuts |
| 2 | tb | Butter or margarine |
| Whipped cream or vanilla ice cream |
INSTRUCTIONS
Cream shortening; gradually add 2 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour and next 4 ingredients in a medium bowl; stir well. Add flour mixture to creamed mixture alternately wity applesauce, beginning and ending with flour mixture. Mix well after each addition. (Mixture will be very wet.) Pour batter into a greased and floured 13 x 9 x 2-inch baking pan. Combine 1 cup brown sugar, pecans, and butter in a small bowl; mix well with a fork. Sprinkle brown sugar mixture over batter, lightly pressing into batter. Bake at 350 degrees for 45 to 55 minutes, or until a wooden pick inserted in center comes out clean. To serve, cut into squares; invert each square onto a dessert plate. Serve warm topped with whipped cream or ice cream. Recipe taken from *A 1992 Hometown Collection -- America's Best Recipes* Recipe submitted by Janet Trowbridge and originally included in *Holladay 7th Ward Cookbook* Posted to Bakery-Shoppe Digest V1 #191 by alyag@juno.com (Gayle L.) on Aug 16, 1997
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