In article >,
"Raj V" > wrote:

> The house burned in May 2000 (yeah, welcome to the millennium), it was a
> total loss. I've just recently replaced the Kitchenaid and have been trying
> to get back to cooking more. Every fall I made a wonderful apple cake with
> fresh apples. The neighbors loved getting them for Christmas and we loved
> giving them. Alas, the recipe went up in flames. I sure would like to try
> yours if you would post it or send it to me.

My sympathies for your house; I certainly appreciate the visceral value
of a home.

*Every* time I've made this, people ask for the recipe.


RECIPE: Skillet Apple Cake
INGREDIENTS:
1 1/2 cup white flour
1 teasp baking powder
1/2 teasp salt
1/4 teasp nutmeg
1/2 teasp cinnamon
1/4 teasp ground cloves
1 cup sugar
3/4 cup vegetable oil
1 lrg egg, beaten
1/2 cup pecans (optional)
2 lrg apples peeled and chopped coarsely

METHOD:
Preheat oven to 375 F.

Sift flour, baking powder, salt, nutmeg, cloves and sugar into a large
bowl. In a separate bowl, combine salad oil and egg, add nuts and apples.

Stir wet ingredients into dry ingredients, mixing until just combined;
pour into 9" cast iron skillet and bake for 35 minutes. Turn out onto
baking rack.

Note 1: in order to reduce the fat content, I've started measuring out
about 1/3 cup applesauce (unsweetened), then topped that off with the
oil to make 3/4 cup. It's worth it: it tastes as least as good, and has
less fat. I usually use some of the apples I've purchased for the cake
(Fujis, Cortlands) to make the sauce.

Note 2: I have one of those hand-cranked apple peeler/corers/cutters,
like so:
<http://tinyurl.com/4mc6l>
it gives me a peeled/cored apple cut into a spiral, each "turn" about
1/8" thick. I just put this on the table, cuts parallel to the surface,
and run a knife down in four or so places. Gives me perfectly sized
pieces, if that conveys the idea.

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