| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains, Dairy |
|
Apples |
16 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Vegetable oil |
| 1 1/2 |
c |
Sugar |
| 1/2 |
c |
Packed brown sugar |
| 3 |
|
Eggs |
| 3 |
c |
Flour |
| 2 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 3 1/2 |
c |
Apples; diced, peeled |
| 1 |
c |
Walnuts; chopped |
| 2 |
ts |
Vanilla |
| 1/2 |
c |
Packed brown sugar |
| 1/3 |
c |
Light cream |
| 1/4 |
c |
Butter or margarine |
| 1 |
ds |
Salt |
| 1 |
c |
Confectioner's sugar |
INSTRUCTIONS
CARAMEL ICING
In mixing bowl, combine oil and sugar. Add eggs, one at a time, beating
well after each addition., Combine dry ingredients; add to batter and stir
well. Fold in apples, walnuts and vanilla. Pour into a greased and
floured 10 inch tube pan. Bake at 325 for 1 - 1/2 hours or until cake test
done. Cool in pan 10 minutes; remove to a wire rack to cool completely. In
the top a double boiler over simmering water, heat brown sugar, cream,
butter and salt until sugar is dissolved. Cool to room temperature. Beat
in confectioners sugar until smooth; drizzle over cake. Sprinkle with nuts
if desired. Source: Taste of Home Magazine, Oct/Nov/94
Recipe By : Sue Klapper
Posted to MC-Recipe Digest V1 #298
Date: Tue, 12 Nov 1996 08:31:46 -0600 (CST)
From: zeiss@maxvax.ci.austin.tx.us (Sherry Zeiss)
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