2 c Sugar
1 c Butter or shortening
2 Eggs
1 ts Baking soda
3 ts Baking powder
6 c Sifted flour
1 ts Salt
1/2 c Buttermilk
1 ts Vanilla
FILLING
1 lb Dry apples
1 c Brown sugar
1/2 c Sugar
2 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Ground allspice
Date: Mon, 26 Feb 96 9:27:30 EST
submitted by: 102735.17@compuserve.com
Cream sugar and butter. Add eggs, one at a time, beating well after each
addition. Combine dry ingredients and add alternately to batter with
buttermilk and vanilla; mix. Divide batter into six equal portions. Pat
batter into six greased 9-inch pans. Bake in a 450 degree oven for 10-15
minutes. Cool.
FILLING: Cover apples with water and cook until tender; mash. Add the
remaining ingredients; mix. Spread each of the layers except the top one
with apple filling. Stack layers. Let cake stand for 12 hours or over night
before cutting. Serves 12-14.
NOTE: This is an adaptation of an old family recipe. My grandmother made
her cake using lard for the shortening in the cookie-like portion and used
her homemade Apple Butter for the filling.
Recipe submitted from League City, TX
DAVE DAVIDG@CLAM.RUTGERS.EDU
RECIPEINTERNET LIST SERVER
From the ‘RECIPEinternet: Recipes from Around the World’ recipe list.
Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
