So today I followed through and made the eggplant Parmesan as planned (off to a good start...LOL) and as a treat, I decided to bake a cake. I pulled this recipe from my hand painted recipe box packed full of my dear Meme's (my grandmother) recipes, all written in her handwriting, about a week ago...kept looking at it and thinking "AH It's too warm" or "I don't want to clean up the mess" or "that will not be good for trying to loose weight." Well, I caved in...today, my sweet tooth won and I made the cake. Just before dinner, Gene, Kate and I all tried just a bite and I thought to myself "WHAT IN THE WORLD TOOK ME SO LONG!" This cake is FAB U LOUS! So good that I had to hop on the laptop and post the recipe! I think it is great on it's own, but I do have some whipped cream to squirt on it (yea...didn't feel ambitious enough to make home made whipped cream)...vanilla bean ice cream would yummy too. Hope you try this and enjoy it as much as we are going to! Insert winky face here.
Loretta Free's Apple Cake (courtesy of Meme Bair)
1/2 cup Crisco
2 eggs, slightly beaten
1/2 tsp. lemon extract
1 cup light brown sugar
1 cup granulated sugar
Heat oven to 350 degrees.
Cream about ingredients until light and fluffy. Add 2 1/2 cups sifted flour, 1 tsp. salt, 1 tsp. baking soda and 1 tsp. baking powder. Mix well. Add 1 cup milk. Stir until well blended. Fold in 2 cups chopped Granny Smith apples. Pour batter into a greased 9 x 13 pan.
Chop about 3/4 cup pecans (or walnuts). Stir 1/2 tsp. cinnamon and 3 TBS sugar into pecans. Sprinkle evenly over top of cake.
Bake about 45 minutes, or until knife or toothpick comes out clean.
Enjoy!!
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