| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cake |
16 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 2 |
c |
Sugar |
| 2 |
|
Eggs |
| 2 1/2 |
c |
Sifted all-purpose flour |
| 1 1/2 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1/4 |
ts |
Allspice |
| 1 1/2 |
c |
Applesauce |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Pecans |
INSTRUCTIONS
From: morrissey@stsci.edu (Mostly Harmless)
Date: Thu, 5 Aug 1993 00:11:34 GMT
Cream butter and sugar till light. Add eggs, beating well after each
addition. Sift dry ingredients togehter and add to creamed mixture
alternately with applesauce. Stir in raisins and pecans. Turn batter into
greased and lightly floured pan (13x9x2-inch). Bake at 350F about 45
minutes or till done. Cool in pan.
NOTE: an additional 1/3 cup raisins can be substituted for the 1/2 cup of
pecans, if desired.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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