Ingredients:
1 ½ stickes butter or margarine
1 ½ cupes sugar
3 extra large eggs, well beaten
2 ¼ cups unsifted flour
1 ½ tea soda
¼ tea salt
1 ½ tea cinnamon
1 tea cloves
¾ cup cold coffee
1 ½ cups coarsely chopped peeled apples (about 1 ½ medium to large cooking apples)
1 cup whole raisins or coarsely chopped
1 cup coarsely chopped nuts
Boiled iceing
Directions:
Cream together butter and sugar. Add eggs. Mix thoroughly. Sift together flour, soda, salt, cinnamon and cloves. Add flour mixture to creamed mixture alternately with coffee. Thoroughly blend in apples, raisins and nuts. Pour batter into well greased baking dish, 7 ½ X 11 inches. Bake in over preheated to 350 degrees about 1 hour. If using a metal pan increase temp to 375. While cake is still warm frost with boiled icing. If desired, it may be served with whipped cream instead of iceing.
Boiled Iceing:
Ingredients:
1 cup firmly packed brown sugar
¼ cup whipped cream, unwhipped
2 tablespoons butter
1 cup flaked coconut
Directions:
Combine brown sugar, cream and butter. Bring to full boil, stirring constantly. Cook at full boil one minute, stirring constantly. Remove from heat. Add coconut. Mix well. Cool icing slightly. While iceing is still quite hot, spread it on top of cake which should be still warm.
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