| 50TH ANNIVERSARY HARRISON COUNTY HOMEMAKERS 1946-1996 |
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DESSERTS APPLE CAKE
Topping:
Preheat oven to 350°. Grease and flour an 8x13 inch pan and put aside. In large mixing bowl, combine sugar, egg, butter, and Prune Puree. Mix on high speed for 2 minutes. Fold in the flour, baking soda, cinnamon, and salt. Mix just until flour is moist. Fold in the chopped apples and walnuts. Pour batter into the prepared pan. Sprinkle the top of cake batter with the sugar-cinnamon mixture. Bake for 45 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cake in pan on wire rack.
Combine prunes and hot water in container of food processor; puree until smooth. Makes 1 cup. Keeps, refrigerated, for up to 2 months in a tightly sealed container. Ruby Cunningham, Oddville Club
Heat raisins in 1/2 cup water and 1/2 cup sugar. Let cool. Heat applesauce and soda until warm. Cream butter and 11/2 cups sugar and eggs. Sift remaining dry ingredients. Combine raisin mixture, applesauce, and butter mixture. Add jam and fold in nuts. Pour into a greased and floured tube or Bundt pan and bake at 350° for 1 hour, or until done. Katherine Price, Berry Club
Grease and flour pan. Mix by hand or spoon. Batter will be slightly stiff. Pour in pan. Sprinkle chips over top of cake. Bake at 350° until done. Leave in pan. Cook Book Committee
Preheat oven to 325°. Grease 13x9x2 inch pan. In large bowl, sift flour with sugar, soda, cinnamon, nutmeg, and salt. Add apples, nuts, butter, and eggs. Beat till just combined. It will be thick. Turn into pan and bake 1 hour. Cool in pan. Serve warm or cold with whipped cream or caramel sauce or both. Emma Humphrey, Falmouth Road Club FRESH APPLE CAKE WITH CARAMEL GLAZE
Combine oil and sugar. Add well beaten eggs and vanilla. Sift together flour, salt, and soda. Add to first mixture. Stir in apples. Pour into a greased and floured tube or loaf pan and bake at 300° about 45 to 50 minutes. Pour Caramel Glaze over cooled cake. Caramel Glaze:
Place butter and sugar in top of double boiler to melt. Blend well; add cream and bring to a full boil. Cool and add vanilla. Gussie Fryman, Renaker Club
Cream sorghum, butter, and sugar; blend well. Combine milk with eggs. Sift dry ingredients together; add to creamed mixture alternately with milk mixture. Stir until smooth. Divide batter into 6 equal parts, about 1 cup for each layer. Bake at 350° for 12 to 15 minutes. Spread Apple Filling on warm layers; stack layers. Yield: 1 (6 layer) cake. Apple Filling:
Cover apples with water and cook until tender (about 20 minutes); drain. While apples are hot, add remaining ingredients; stir until sugar dissolves. Yield: About 4 cups. Janice Herrington's mother, Jacobs Club
Mix together and pour in tube pan. Bake as long as cake mix says. Glaze - Mix:
If needed, add a little more nectar. Pour over cake while hot. Mrs. Lewis Foley, Falmouth Road Club
Cream butter and sugar until light. Add whole eggs, 1 at a time. Beat after each addition. Sift dry ingredients together. Add alternately with milk. Fold in bananas last. Bake in 9x13 inch pan in oven at 350° for 30 to 35 minutes, or until straw comes out clean when poked in the middle. Yield: 12 to 16. Rilla Juett, Renaker Club BANANA CAKE
Heat oven to 350°. Cream eggs, sugar, and shortening. Add bananas and beat well. Add vanilla and beat well. Add nuts. Mix flour and soda and add buttermilk. Beat until well blended. Pour into 3 (8 inch) cake pans. Bake at 3500 for 25 minutes, or until done. Frost with your favorite frosting. This recipe was given to me by Rita Brogli. Emma Lou Wade, Pleasant Green
Spray Bundt pan with nonstick spray. Place enough pecans in bottom of pan to cover. Place dough balls evenly on top of pecans. Mix brown sugar and melted butter and pour over dough. Sprinkle pudding mix (dry) on top. Put towel on top of pan and place in cold oven to rise overnight. Bake next morning at 350° for 30 minutes. Invert onto serving plate. Peggy Young, Barlow Club
Topping - Combine:
Cream shortening and sugar well; add eggs, 1 at a time, beating thoroughly after each. Sift flour, salt, and baking powder together and add milk and flour mixture alternately. Mix well. Spread 1/4 of dough in ungreased tube pan; sprinkle with 1/3 of topping. Repeat layers, ending with last layer of dough. Bake 1 hour at 350°. Cool 10 minutes before removing from pan. Invert cake on platter. This can be frozen and reheated in foil at 350° for 30 minutes. Serves 12. This coffee cake is a traditional "welcome" gift to a new neighbor, along with the recipe and instructions to pass along sometime to another new neighbor. Mary Techau, Indian Creek Club |