On Sep 20, 7:02*pm, JeanineAlyse > wrote:
> Mags, Sitara? *I made your FA-cake (subject) for the first time on
> Sunday. *My Marines and I absolutely loved it. *Their comments were
> such as "We tasted Thanksgiving, Christmas, every Holiday! *Make it
> again, Miss Jeanine, every month. *I thought about and waited for a
> next day second piece all night long!" *And that from a WM (woman
> Marine) who chooses to live off-base so she can cook, and whose mother
> three hours away makes extra Posole just for me on weekends she makes
> it for daughter's visit.
>
> Question, though. *I made the recipe as written, but for doubling the
> vanilla and cinnamon, upping the coconut to 3/4 cup and I used two
> Granny Smith and one Red Delicious apple (all cored as well as
> peeled). *The recipe is definately a keeper to make again and again,
> but it tends to crumble excessively when cut. *Also, my cake flour age
> was probably past best use time.
>
> I expected the cake to be rather dense and the cut not to be cause for
> curmble. *Can something be changed, or did my changed cause the
> probolem?
>
> Again, thanks ever so for a delicious addition to my favorites!
> ...Picky

Here's my favorite - it's yummy and it doesn't crumble. You can dust
with powdered sugar or frost with cream cheese frosting or with
caramel or brown-sugar-butter frosting.

Mom's Apple Cake

4 C. diced peeled apples (my crank-handled apple-peeler gizmo makes
quick work of dicing the apples)
2 C. sugar
2 eggs
1/2 C. oil
2 tsp. vanilla
2 C. flour
2 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon

Combine apples and sugar for 30 minutes. Beat eggs slightly. Add oil
and
vanilla. Mix and sift dry ingredients. Stir alternately with apple/
sugar
mixture into liquids. Bake in 9 x 13 loaf pan at 350 deg. F. for 1
hour.
When cool, sprinkle with powdered sugar or frost with butter-cream
frosting.
Serves 12-15.

N.