 |
|
|
|
|
|
|
| |
|
|
| GUSSY'S
APPLE CAKE |
| (click
for printable version of this
recipe) |
| Lori,
from Shelbyville, Kentucky shared
this recipe that was given to her
from an amazingly spry woman from
her church, Gussy. She said she
first tasted the famous “apple cake”
at a summer festival and it was
AWESOME. She says, 'try it, you'll
be hooked!” Enjoy! |
|
| INGREDIENTS: |
CAKE:
• 3 large eggs
• 1 cup cooking
oil (Gussy uses
Wesson)
• 2 cups sugar
• 2 cups
Self-rising flour
• 1 tsp cinnamon
• 1 tsp nutmeg
• 3 cups apples,
peeled, cored and
chopped
(appx 4 med
apples)
• ½ cup raisins
• 1 tsp vanilla
• 1 cup chopped
walnuts or pecans
(optional)
CARAMEL ICING:
• 2 cups brown
sugar
• 1 cup whipping
cream
• ¼ cup real
butter (½ stick)
|
|
|
|
 |
|
| (CLICK
ANY PICTURE TO
ENLARGE) |
|
PREPARATION:
Preheat
oven to 350 deg F. In mixing bowl,
combine oil, sugar and eggs. Beat
until smooth. Add flour, cinnamon
and nutmeg. Mix well. Coat raisins
and nuts with ¼ cup flour. Fold
remaining ingredients into batter.
Pour into well greased 9 X 13 pan
or 2 9½ inch round pans. Bake for
45 minutes (either style pan) or
until toothpick inserted in center
comes out clean.
Prepare icing while cake is
cooling as follows: Cook all
ingredients together in a small
saucepan over medium heat to “soft
ball” (see hints below). Beat with
a mixer and spread onto the cake.
HINTS: If you have a candy
thermometer, there should be a
level for “soft ball”. If you
don't have one of these, you can
test the icing by dropping a small
amount onto wax paper and when you
can form a small ball with the
icing using your spoon, it is
ready. I had problems getting the
consistency to the icing, possibly
because cooked icings are
difficult to do in high humidity
such as we have in Texas. I poured
it evenly over the cake and it
made the cake a little “sticky”
but it was a huge hit with the
people I served it to anyway. |
 |
| (CLICK ANY
PICTURE TO ENLARGE) |
 |
|
|
|
|
|
|
