Apple Cake

Apple Cake2 c. finely chopped

raw apples

• 1/2 c. sugar

• 1 egg, beaten

• 1 c. flour

• 1 t. cinnamon

• 1 t. baking soda

• 1/4 t. salt

• 1/2 c. chopped nuts

• 1 t. vanilla

• 1/2 c. raisins

Place apples in large mixing bowl. Add sugar, stir, and let

stand for 1/2 hour. Add rest of ingredients and blend well.

Pour into 8 or 9-inch square pan. Bake at 350° for 35

minutes.

This will be a very moist cake. Serve with powdered

sugar sprinkled over or top each serving with a dollop

of whipped cream

Poppy Seed Cake

Poppy Seed Cake

• 1 c. butter

• 1 1/2 c. sugar

• 2 1/2 c. wheat flour

• 1 t. baking soda

• 1 c. buttermilk

• 1/2 oz. poppyseed

• 1 t. vanilla

• 4 eggs, separated

• 1/2 c. brown sugar

• 1 t. cinnamon

Soak poppyseeds in buttermilk for 15 minutes. Cream

butter and sugar together. Add egg yolks. Add the dry

ingredients, alternating poppyseeds with the flour and

sugar mixture. Beat eggs white stiff and fold into mixture.

Pour half of batter into greased bundt pan.Mix brown

sugar and cinnamon and sprinkle over batter. Pour on

remaining half of batter.

Bake at 350° for one hour. Test with toothpick for

doneness.

Fudge Icing

Fudge Icing

1/2 c. butter

• 1/4 c. cocoa

• 1 egg

• 2 c. powdered

• sugar

• milk

Cream together butter and cocoa. Add egg and blend

well. Gradually mix in sugar. Using electric mixer, beat

on high speed to combine thoroughly.

If icing is too stiff, add 1 t. milk at a time until a thick

and moist consistency is reached

Praline Cheesecake

Praline Cheesecake• 1 c. graham cracker

crumbs

• 3 T. sugar

• 3 T. butter, melted

• 3 8-oz. pkg. cream

cheese, softened

• 1 1/4 c. dark brown

sugar, packed

• 2 T. flour

• 3 eggs

• 1 1/2 t. vanilla

• 1/2 c. finely chopped

pecans

Heat oven to 350°. Combine crumbs, sugar, and butter.

Press into bottom of 9-inch springform pan. Bake at 350°

for 10 minutes.

Combine the softened cream cheese, sugar and flour,

mixing at medium speed on electric mixer until well

blended. Add eggs, one at a time, mixing well after each

addition. Blend in vanilla and nuts. Pour mixture over

crumbs.

Bake at 350° for 50 – 55 minutes. Loosen cake from

rim of pan. Cool before removing rim of pan. Chill.

Brush with maple syrup and garnish with pecan halves,

if desired. Up to 12 servings.

Christmas Fruit Cake

Christmas Fruit Cake

1 c. vegetable oil

• 1 1/2 c. sugar

• 4 eggs

• 2 c. plus 1 c. flour

• 1 t. baking powder

• 2 t. salt

• 1 c. pineapple juice

• 1 1/2 lbs. mixed

candied fruit

• 1 lb. light-colored

raisins

• 2 c. chopped nuts

• 1 T. vanilla

• 2 - 3 T. rum or

brandy (flavoring

extracts or the real

thing)

A traditional holiday treat! This is a pound cake with fruit, a

pleasant contrast to the sugary store-bought variety.

Preheat oven to 275°.

Mix together oil, sugar, eggs and beat vigorously by hand

or with electric mixer for 2 minutes. Sift together 2 cups

flour with baking powder and salt. To this stir in oil mixture

alternately with pineapple juice.

Separately, mix 1 cup flour into candied fruit, raisins, nuts.

Pour batter over fruit, mixing thoroughly. If batter seems

thin, add a small amount of flour. (Batter should be thick

enough so fruit does not sink to bottom.)

Grease 2 loaf pans and line with waxed paper. Pour batter

into pans. Place a pan of water on lower oven rack. Bake

cakes 2 1/2 – 3 hours at 275°.

After baking, let cakes stand 15 minutes before removing

from pans. Cool thoroughly on racks without removing

paper.When cool, remove paper.Wrap cakes in aluminum

foil and store in refrigerator. Best if made one week to one

month ahead.