| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dutch | Cake | 12 | Servings |
INGREDIENTS
| 1 | c | Shortening |
| 2 | c | Sugar |
| 1/4 | ts | Salt |
| 4 | Eggs | |
| 3 | c | Flour |
| 1 | ts | Soda |
| 1 | c | Cold water |
| 1 | ts | Cinnamon |
| 1 | ts | Cloves |
| 1 | ts | Allspice |
| 3 | md | Apples; peeled, chopped fine |
| 2 | c | Sugar |
| 1 | pn | Salt |
| 1 | c | Pecans; chopped |
| 1 | c | Milk |
| 2 | tb | Butter |
INSTRUCTIONS
BOILED ICING Cream shortening and sugar; add eggs and beat well. Sift flour, salt and spices together; dissolve soda in cold water. Add flour mixture and water alternately to creamed mixture. Fold in chopped apples. Bake in 350 degree oven in a 9x13x2 inch pan for 45 to 50 minutes. To make icing: Boil sugar, salt, milk and butter in a heavy saucepan until it strings, about 20 minutes. Remove from heat and add nuts. Stir until it begins to thicken and pour over cooled cake. Cut in squares and serve. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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