Name: Apple Cake with Caramel Sauce
Ingredients: 1 1/2 c Wesson Oil; (don't use any other oil); 2 c Sugar; 3 Eggs; 3 c All-purpose flour; 1 ts Baking soda; 1/2 ts Salt; 1/2 ts Nutmeg; 2 ts Cinnamon; 3 c Granny Smith apples - unpeeled; coarsely chopped; 1 c Chopped walnuts; 2 ts Vanilla; 8 oz Butter; cut into pieces; 2 c Light brown sugar; 1 c Heavy cream

Many Christians feel defeated in their prayer lives. To pray even five-to-seven minutes seems like and eternity, and their minds wander much of that time. 'I guess it's me,' many conclude. 'I'm just a second-rate Christian.' No, if you are indwelt by the Holy Spirit and generally seeking to live in obedience to God's Word, then the problem likely isn't you, but your method... Let the words of Scripture be the words of your prayers... By praying through a passage of Scripture, you'll find yourself praying about most of 'the same old things,' but in brand new ways. You'll likely be able to turn to any part of the Bible and pray through it.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy		Desserts	12	servings

INGREDIENTS

1 1/2	c	Wesson Oil; (don't use any other oil)
2	c	Sugar
3		Eggs
3	c	All-purpose flour
1	ts	Baking soda
1/2	ts	Salt
1/2	ts	Nutmeg
2	ts	Cinnamon
3	c	Granny Smith apples – unpeeled; coarsely chopped
1	c	Chopped walnuts
2	ts	Vanilla
8	oz	Butter; cut into pieces
2	c	Light brown sugar
1	c	Heavy cream

INSTRUCTIONS

Preheat oven to 325F. Butter and flour a 10" Bundt pan.
Using an electric mixer, blend together the oil and sugar in a large
bowl. Add eggs, one at a time, beating well with each addition. Sift
flour, soda, salt, nutmeg, and cinnamon into the egg mixture, beating
thoroughly. The batter will be very stiff. Fold the apples and
walnuts into the batter with a spatula. Stir in the vanilla.
Spoon the batter into the prepared pan. Bake for 1 1/4 hours or until
a toothpick comes out clean. Place on a rack and let cool for about 1
hour.
To make the caramel sauce: Melt the butter in a heavy-bottomed
saucepan set over medium heat. Stir in the brown sugar. When the
sugar dissolves, add the cream, whisking to form an emulsion.
To unmold the cake, run a knife around the edges of the pan and
gently turn out the cake onto a plate. Pour about 1/2 of the caramel
sauce over the cake to form a glaze. Serve immediately with a little
of the sauce spooned over each slice.
NOTES : As good left over as it is warm from the oven. Caramel sauce
may be reheated.
Recipe by: Donna Katzl of Cafe for All Seasons, SF Chronicle
Posted to bbq-digest by Bill Ackerman <ackerman@cordless.com> on Jan
20, 1999, converted by MM_Buster v2.0l.

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