| T O P I C R E V I E W |
| Peanut |
Posted - Nov 06 2007 : 10:17:58 AM
I got this recipe from my favorite cookbook - The Gift of Southern Cooking by Scott Peacock and Edna Lewis.
The best part was having all of the older ladies at church calling my house for the recipe!
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Preheat oven to 325*
1 cup light brown sugar
1 cup granulated sugar
1 1/2 cups vegetable oil
3 eggs
3 cups all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
5 fresh apples
1 1/4 cups chopped pecans (optional)
2 1/4 tsp vanilla extract
The Glaze
4 tbsps unsalted butter
1/4 cup granulated sugar
1/4 cup brown sugar
pinch of salt
1/2 cup heavy cream
Mix sugars and oil and beat until well blended. Add the eggs one at a time, beating well after each addition. Sift together the dry ingredients and add gradually. Stir in the apples, pecans and vanilla and pour into buttered and floured 9x13 baking pan. Bake until toothpick or skewer comes out clean (about 1 1/4 hours) but start checking at 50 minutes. Remove from the oven and allow to cool while you prepare the glaze.
The Glaze
Melt the butter in a saucepan and add both the sugars and the salt. Stir until blended and cook over med-low heat for two minutes. Stir in the heavy cream and boil for two minutes, stirring constantly. Remove from heat.
Poke holes all over top of cake and pour glaze all over the top of the cake. Serve warm or at room temperature.
"What is a farm but a mute gospel?"
Ralph Waldo Emerson |
| 1 L A T E S T R E P L I E S (Newest First) |
| Hideaway Farmgirl |
Posted - Nov 06 2007 : 11:09:38 AM
Jennifer,
That's quite the compliment, isn't it? Thanks for posting the recipe, it does look de-lish.
Jo
"Wish I had time to work with herbs all day!" |
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