| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1 |
c |
Butter or shortening |
| 2 |
|
Eggs |
| 1 |
ts |
Baking soda |
| 3 |
ts |
Baking powder |
| 6 |
c |
Sifted flour |
| 1 |
ts |
Salt |
| 1/2 |
c |
Buttermilk |
| 1 |
ts |
Vanilla |
| 1 |
lb |
Dry apples |
| 1 |
c |
Brown sugar |
| 1/2 |
c |
Sugar |
| 2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground cloves |
| 1/2 |
ts |
Ground allspice |
INSTRUCTIONS
FILLING
Date: Mon, 26 Feb 96 9:27:30 EST
submitted by: 102735.17@compuserve.com
Cream sugar and butter. Add eggs, one at a time, beating well after each
addition. Combine dry ingredients and add alternately to batter with
buttermilk and vanilla; mix. Divide batter into six equal portions. Pat
batter into six greased 9-inch pans. Bake in a 450 degree oven for 10-15
minutes. Cool.
FILLING: Cover apples with water and cook until tender; mash. Add the
remaining ingredients; mix. Spread each of the layers except the top one
with apple filling. Stack layers. Let cake stand for 12 hours or over night
before cutting. Serves 12-14.
NOTE: This is an adaptation of an old family recipe. My grandmother made
her cake using lard for the shortening in the cookie-like portion and used
her homemade Apple Butter for the filling.
Recipe submitted from League City, TX
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
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