|
|
|
Fruits provide flavor and moisture to cakes, and some of the best fruitcakes contain apples. Although freshly picked apples are best, those available year-round in supermarkets make excellent cakes.
A good cooking apple has high sugar and acid content and holds its shape when heated. Most types fit that bill, including Braeburn, Golden Delicious, Granny Smith, Idared, Jonagold, Jonathan, McIntosh, Rome Beauty and Winesap.
Dorothy Isbell of Hanna City, Ill., shares two of her favorite recipes for apple cakes.
Eloise’s Apple Cake
3 tablespoons margarine, softened
1 cup sugar
1 egg, beaten
1 cup flour
½ teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon baking powder
3 cups peeled, diced apples
¼ cup chopped nuts
1 teaspoon vanilla
Whipped topping, whipped cream or ice cream
Cream margarine and sugar; add beaten egg and mix well.
Stir together dry ingredients and add to the creamed mixture. The batter will be very thick. Stir in apples, nuts and vanilla. Spread mixture into a greased 8-inch square pan.
Bake at 350 degrees for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Top with whipped topping, whipped cream or ice cream before serving.
Makes 9 servings.
-- Dorothy Isbell of Hanna City, Ill.
Dutch Apple Cake
1 ½ cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1/2 cup sugar
½ cup shortening
1 egg
½ cup milk
2 cups sliced, pared and cored cooking apples (like McIntosh or crisp type)
¼ cup sugar
1 teaspoon ground cinnamon
3 tablespoons melted butter or margarine
Vanilla sauce:
1/3 cup sugar
1 ½ tablespoons cornstarch
¼ teaspoon salt
1 2/3 cups boiling water
3 tablespoons butter or margarine
2 teaspoons vanilla
Heat oven to 400 degrees. Grease 9-by-9-by-2-inch cake pan.
Cake: Sift flour, baking powder, salt and ½ cup sugar into a bowl. Cut in shortening with pastry blender.
In separate bowl, beat egg and milk together. Add egg mixture to dry ingredients and stir until just blended. Spread batter in prepared pan. Arrange apple slices over batter. Sprinkle with a mixture of ¼ cup sugar mixed with the cinnamon. Drizzle with the melted butter or margarine.
Bake 30 to 35 minutes or until a wooden toothpick inserted in center of cake comes out clean.
Vanilla sauce: Combine sugar, cornstarch and salt in saucepan. Stir in boiling water and cook over medium heat, stirring constantly until thickened and clear. Cook 3 minutes longer.
Remove from heat and stir in the butter or margarine and vanilla. Serve cake with warm vanilla sauce.
Makes 9 servings and 2 cups of vanilla sauce.
-- Dorothy Isbell of Hanna City, Ill.
Fruits provide flavor and moisture to cakes, and some of the best fruitcakes contain apples. Although freshly picked apples are best, those available year-round in supermarkets make excellent cakes.
A good cooking apple has high sugar and acid content and holds its shape when heated. Most types fit that bill, including Braeburn, Golden Delicious, Granny Smith, Idared, Jonagold, Jonathan, McIntosh, Rome Beauty and Winesap.
Dorothy Isbell of Hanna City, Ill., shares two of her favorite recipes for apple cakes.
Eloise’s Apple Cake
3 tablespoons margarine, softened
1 cup sugar
1 egg, beaten
1 cup flour
½ teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon baking powder
3 cups peeled, diced apples
¼ cup chopped nuts
1 teaspoon vanilla
Whipped topping, whipped cream or ice cream
Cream margarine and sugar; add beaten egg and mix well.
Stir together dry ingredients and add to the creamed mixture. The batter will be very thick. Stir in apples, nuts and vanilla. Spread mixture into a greased 8-inch square pan.
Bake at 350 degrees for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Top with whipped topping, whipped cream or ice cream before serving.
Makes 9 servings.
-- Dorothy Isbell of Hanna City, Ill.
Dutch Apple Cake
1 ½ cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1/2 cup sugar
½ cup shortening
1 egg
½ cup milk
2 cups sliced, pared and cored cooking apples (like McIntosh or crisp type)
¼ cup sugar
1 teaspoon ground cinnamon
3 tablespoons melted butter or margarine
Vanilla sauce:
1/3 cup sugar
1 ½ tablespoons cornstarch
¼ teaspoon salt
1 2/3 cups boiling water
3 tablespoons butter or margarine
2 teaspoons vanilla
Heat oven to 400 degrees. Grease 9-by-9-by-2-inch cake pan.
Cake: Sift flour, baking powder, salt and ½ cup sugar into a bowl. Cut in shortening with pastry blender.
In separate bowl, beat egg and milk together. Add egg mixture to dry ingredients and stir until just blended. Spread batter in prepared pan. Arrange apple slices over batter. Sprinkle with a mixture of ¼ cup sugar mixed with the cinnamon. Drizzle with the melted butter or margarine.
Bake 30 to 35 minutes or until a wooden toothpick inserted in center of cake comes out clean.
Vanilla sauce: Combine sugar, cornstarch and salt in saucepan. Stir in boiling water and cook over medium heat, stirring constantly until thickened and clear. Cook 3 minutes longer.
Remove from heat and stir in the butter or margarine and vanilla. Serve cake with warm vanilla sauce.
Makes 9 servings and 2 cups of vanilla sauce.
-- Dorothy Isbell of Hanna City, Ill.
*The Trading Post is looking for Irish recipes suitable for St. Patrick’s Day. If you have one, please send it in. If you have a comment on how the dish tastes or if you have tips for making the dish, send that in, too.
The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 788-1551 or e-mail food@sj-r.com. Please include your name, city and daytime phone number.
