Cindy, and others who might have the Farm Journal recipe:

I think the following is correct, but I could be wa-a-ay off. Please
correct this, if I am. (The cake recipe I found on the internet is
not this one...it uses oil, not butter, and more flour.)

I know the recipe as stated in the cookbook was for an 8X8 inch pan.
I always doubled it for my family. Baking temperature is 350F. I
don't remember for how long, but I always did a toothpick test,
anyway, and usually pulled the cake from the oven when it pulled away
from the sides of the pan.

1 cup sugar (I sometimes used 1/4 cup less if using sweet apples)
3 Tbs butter, soft
1 egg
1/2 tsp salt
1/2 tsp baking soda
1 c flour (tried it with whole wheat one time; it was good)
1 tsp cinnamon
1/2 tsp nutmeg
3 cups chopped apples (I sometimes substituted pears and quince for
part of the apples)

Cream together the sugar, butter; add egg and beat well. Sift
together the dry ingredients, add to the wet and blend 'til well
mixed. The batter will look like stiff cookie dough, but that's the
way it's supposed to be. The juices from the fruit will thin the
batter once you add the chopped fruit, which is the next step. Spread
batter in well-greased/buttered pan and bake until done. I don't
remember how long...maybe 35-40 minutes?

I've made this cake many times, and I think I have this right...shoot,
forgot the nuts.

1/4 or 1/2 cup chopped nuts - walnuts or pecans, or both.

We ate this plain, or with a scoop of vanilla ice cream while the cake
was still warm, or with whipped cream.

Cindy, please correct my mistakes. Thank you

Martha

In article
>,
Martha > wrote:

> Cindy, and others who might have the Farm Journal recipe:
>
> I think the following is correct, but I could be wa-a-ay off. Please
> correct this, if I am. (The cake recipe I found on the internet is
> not this one...it uses oil, not butter, and more flour.)
>
> I know the recipe as stated in the cookbook was for an 8X8 inch pan.
> I always doubled it for my family. Baking temperature is 350F. I
> don't remember for how long, but I always did a toothpick test,
> anyway, and usually pulled the cake from the oven when it pulled away
> from the sides of the pan.
>
> 1 cup sugar (I sometimes used 1/4 cup less if using sweet apples)
> 3 Tbs butter, soft
> 1 egg
> 1/2 tsp salt
> 1/2 tsp baking soda
> 1 c flour (tried it with whole wheat one time; it was good)
> 1 tsp cinnamon
> 1/2 tsp nutmeg
> 3 cups chopped apples (I sometimes substituted pears and quince for
> part of the apples)
>
> Cream together the sugar, butter; add egg and beat well. Sift
> together the dry ingredients, add to the wet and blend 'til well
> mixed. The batter will look like stiff cookie dough, but that's the
> way it's supposed to be. The juices from the fruit will thin the
> batter once you add the chopped fruit, which is the next step. Spread
> batter in well-greased/buttered pan and bake until done. I don't
> remember how long...maybe 35-40 minutes?
>
> I've made this cake many times, and I think I have this right...shoot,
> forgot the nuts.
>
> 1/4 or 1/2 cup chopped nuts - walnuts or pecans, or both.
>
> We ate this plain, or with a scoop of vanilla ice cream while the cake
> was still warm, or with whipped cream.
>
> Cindy, please correct my mistakes. Thank you
>
> Martha

Pretty close, Martha. The recipe calls for 1/2 tsp. cinnamon;
otherwise, the measurements are spot on. For the 8" square pan, the
recipe calls for baking it 40-45 minutes.

Cindy

--
C.J. Fuller

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