Sunday, December 19, 2004
A Friend’s Special Treat
The following recipe came from Mrs. Dof. She had found it in the back of a historical fiction novel she read for her Children’s Lit. class and updated it. She baked it for her ‘end of class party’. We thought it looked too good not to try!
Jay and I made it on Friday night and as you can see we have all ready sampled it. The taste is great, moist, dense, and not overly sweet. The only change I will make when I bake it again is to cut the ground cloves to 1/2 t . This is a personal preference only. I would like to suggest an alternative to the powder sugar topping below this recipe.
Mrs. Rayfield’s Apple Spice cake
found in the back of the historical fiction book
BAT 6
by Virginia Euwer Wolf
recipe adapted by Diane Wiman
1 3/4 cup white sugar
1 cup margarine or shortening or butter (or a combination)
2 eggs “not from a bantie” which I took to mean size medium or large
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1 cup cold coffee
2 tsp. baking soda dissolved in the coffee
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2 cups all-purpose flour
1 cup quick oats
2 tsp. ground cinnamon
1 1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
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2 cups (peeled and chopped fine) sour Apples (I used Granny Smith)
1 cup Raisins
1 cup chopped Walnuts
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Pre-heat oven to 350o Grease 9 x 13 pan
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In Medium bowl
Sift together flour, cinnamon, cloves, nutmeg. Stir in oats.
Set aside
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In Large bowl
Cream together margarine and sugar (with mixer set on medium) until light and Fluffy
Add Eggs and beat well.
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Alternating, Add Dry ingredients and the Coffee/soda mixture
Beat well after each addition
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With a strong arm and a sturdy spoon
Stir in Apples, Raisins, and Nuts
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Pour batter into prepared pan. Bake 35 to 45 minutes until testerpick comes out clean
Cool pan on wire rack. After about 10 minutes, sprinkle powdered sugar on top.
Allow to cool at least an hour before cutting.
A recipe that Jay’s mother used to top a spice cake follows: (Jay said it was back in the ‘olden days’)
Vanilla Sauce
Combine in a saucepan
1C sugar
2T cornstarch
2C water
Bring to a boil and remove from heat.
Add
1/4 C butter
2t vanilla
Serve warm over cake!
Thanks Diane for sharing!
