Tuesday, April 21, 2015

FRESH APPLE POUND CAKE

1 cup shortening
2 cups sugar
4 large or 5 medium-size eggs
2 tsp vanilla
1 tsp butter flavoring
3 cups all-purpose flour
1 tsp allspice
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 1/2 tsp baking soda
3/4 cup buttermilk
1 cup apples, peeled and finely chopped or grated
1/2 cup chopped pecans

Preheat oven to 325 degrees.
Grease well and flour a 10-inch bundt pan; set aside.

Cream the shortening and sugar; add eggs one at a time. Add the flavorings and mix well.

Sift flour, spices, salt and baking soda together; add to the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.

Fold the apples and pecans into the batter and blend well.

Pour batter into a 10-inch well-greased and floured bundt pan. Bake at 325 degrees for about 1 hour and 20 minutes or until a wooden toothpick inserted in the center comes out clean. Do not overbake! Remove cake from pan while still hot and brush on icing with a pastry brush, covering top and sides.

ICING:
1 cup granulated sugar
1/2 cup water
1 tbsp butter
1/4 cup apples, peeled, crushed or grated
1/2 tsp vanilla
1/2 tsp butter flavoring
1/2 tsp cinnamon

Combine all ingredients in a saucepan; bring to a boil slowly, stirring constantly. Boil 1 1/2 minutes then allow to set for 2 minutes. Brush over top and sides of cake.

Note: File Photo




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