| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains, Dairy |
St. Louis |
Desserts |
1 |
Servings |
INGREDIENTS
|
|
Butter |
| 3 |
c |
Sifted all-purpose flour |
|
|
Plus more to prepare pan |
| 4 |
c |
Granny smith apples; thumbnail size pieces |
| 2 |
tb |
Fresh lemon juice |
| 1 |
c |
Granulated sugar |
| 1 |
c |
Brown sugar; packed |
| 1 |
ts |
Baking soda |
| 3/4 |
ts |
Salt |
| 2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground ginger |
| 1/4 |
ts |
Ground nutmeg |
| 2 |
ts |
Vanilla |
| 1 1/2 |
c |
Vegetable oil |
| 3 |
lg |
Eggs |
| 1 |
c |
Walnuts or pecans; chopped, Plus additional Halves, for garnish |
| 6 |
tb |
(3/4 stick) unsalted butter |
| 6 |
tb |
Granulated sugar |
| 6 |
tb |
Brown sugar; packed |
| 6 |
tb |
Heavy cream |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
FOR CAKE
FOR GLAZE
Recipe by: St. Louis Post-Dispatch 8/14/95 To prepare cake: Rub butter
generously on bottom and sides of a Bundt cake pan. Add flour and turn to
coat all surfaces. Preheat oven to 325 degrees. Combine apples with 2 cups
water and lemon juice. Set aside. In a large mixing bowl, sift together
granulated and brown sugars, 3 cups sifted flour, baking soda, salt,
cinnamon, ginger and nutmeg. Add vanilla, oil and eggs; mix well. Spoon
soaked apples into batter, so that some of the soaking liquid is included
for moistness. Fold in nuts. Bake on low oven rack for 1 hour, 15 minutes
or until a toothpick inserted into the cake comes out clean. Cool cake in
pan 10 minutes, then turn out onto cake rack. When cake has cooled, prepare
glaze: In a small saucepan with heavy bottom, combine butter, granulated
sugar, brown sugar and cream. Cook over medium heat, stirring constantly,
until slightly thickened, about 3 to 4 minutes. Remove from heat; let cool
5 minutes. Stir in vanilla. Pour glaze over cake. Garnish as desired with
nut halves. Yield: 12 to 16 servings. Recipe from: Dotty Griffith, who
writes for The Dallas Morning News.
Posted to MC-Recipe Digest V1 #777 by Nancy Berry <nlberry@prodigy.net> on
Sep 09, 1997
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