| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
servings |
INGREDIENTS
| 2 1/4 |
c |
All-purpose flour |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Finely chopped pecans |
| 1 |
tb |
Baking powder |
| 1 |
c |
Coarsely chopped apple; peeled and cored |
| 1/2 |
c |
Butter; melted |
| 3/4 |
c |
Milk |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla |
| 1 |
c |
Fresh or frozen cranberries; coarsely chopped |
| 1/2 |
c |
Powdered sugar |
| 2 |
ts |
Milk; (up to 3) |
INSTRUCTIONS
GLAZE
Margaret Emerine, Trumbull County - Buckeye Farm News, February 1999
Heat oven to 400 degrees. In a large bowl, combine flour, sugar,
pecans, and baking powder.
In a medium bowl, stir together apples, butter, milk, egg, and
vanilla. Stir into flour mixture just until moistened. Fold
cranberries into batter. Spread into greased and floured large round
cake pan. Bake for 3 to 40 min. or until wooden toothpick inserted in
center comes out clean and cake is a dark golden brown. Let stand 10
min., remove from pan. Drizzle glaze over cake.
GLAZE: Mix together 1/2 c. powdered sugar and 2 to 3 tsp. milk. Mix
until smooth.
Posted to MM-Recipes Digest V4 #4 by janet <tjw@defnet.com> on Jan 26,
1999, converted by MM_Buster v2.0l.
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