• A
• A

FRESH APPLE CAKE

Makes a 9 x 13-inch cake.

• 2 1/3 cups flour
• 2 cups sugar
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon each: cloves, nutmeg
• 4 cups chopped, peeled apples
• 1/2 cup soft shortening
• 1/2 cup chopped walnuts (optional)
• 2 eggs
• Caramel Frosting

Grease and flour a 9 x 13 inch cake pan. Preheat oven to 325°

Combine flour, sugar, baking soda, salt and spices in a large mixing bowl. Mix until well blended, 3 to 4 minutes.

Add apples, shortening, nuts and eggs. Beat at medium speed until well blended. Pour batter into pan and bake for 45 minutes, or until the cake springs back when touched. Cool completely on a wire rack. Frost in the pan with caramel frosting.

Caramel Frosting

Makes about 1 cup

• 1/3 cup butter
• 1/2 cup firmly packed brown sugar
• dash salt
• 3 tablespoons milk
• 1 1/2 cups sifted confectioners sugar (about)
• 1/4 teaspoon vanilla

Melt butter in a small saucepan. Add brown sugar and salt. Stir over medium heat until sugar melts. Add the milk and bring to a boil Pour into a mixing bowl and cool for 10 minutes. Add confectioners sugar and vanilla. Beat to spreading consistency, adding additional confectioners sugar, if necessary. Spread on fresh apple cake. Note: this will make enough for a fairly thin spread of frosting. If preferred, increase the amounts by one half (doubling is too much).

<< Back to recipe index