harvest apple cake ******
This was an old gypsy campfire recipe from Anna's mother, who had 27 kids. Having little time to teach all of them to cook, she wrote down how to do so on all of her recipes. For example, this recipe calls for a very deep pan or maple syrup bucket with a tall glass upside down inside the bucket being greased well, and to test the doneness with a whittled down twig. A special note to put the rim of the glass on the bottom of the pan to prevent breaking the glass when you turn out the cake, for those new wives. Originally it was cooked over the campfires, so Anna had to adjust this to the oven.
prep time
cook time
method
Bake
yield
24 serving(s)
Ingredients
- 1 1/2 cups flour
- 1 cup whole wheat flour
- 1 cup sugar
- 3/4 cup brown sugar
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt, optional
- 3/4 cup oil
- 3 - eggs
- 1 teaspoon vanilla
- 2 cups finely chopped peeled apples
- 3/4 cup chopped nuts, optional
How To Make harvest apple cake ******
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Step 1Put all but apples and nuts together and blend about 3 minutes. Add apples and nuts just to combine. Put into an angel food cake pan and bake at 325 degrees 50-65 minutes. Toothpick test. Cool in pan ONLY 15 minutes the turn out onto a plate. When cool glaze with a mixture of 1/2 cup powdered sugar, 1/4 teaspoon vanilla, and 2-3 teaspoons milk.
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Step 2Cupcakes took 40 min to bake, toothpick test at 30 min though.
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