I am heading off bright and early tomorrow to Charleston, South Carolina for a holiday show. I have designed a series of new door hangers and garlands to sell during the show. They feature my original watercolor vignettes painted from my garden. When I return I will put up instructions for making your own painted paper garland to hang for the holidays. You can check out my Acorn design on www. PaulaLaMont.com.
Until I get back, here is a favorite southern cake for you to try. This cake keeps and freezes well, so you can stir it up in one bowl and bake it over the weekend and have it for dessert during the week. If it lasts that long , it gets better after a day or two.
For an additional flavor and garnish, peel and thinly slice a crisp apple. Layer the apple slices in the bottom of the tube pan. Then pour batter on top. Bake as directed.
Harvest Spicy Applesauce Cake
2 cups golden raisins 1 cup butter softened
2 cups flour 2 2/3 cups sugar
4 cups flour, sifted 2 eggs
2 teaspoons cinnamon 2 cups applesauce
2 teaspoons ground cloves ¼ cup hot water
2 teaspoons allspice ¼ cup apricot brandy
2 teaspoons baking soda 1 cup orange juice
1 cup water
Preheat oven to 350 degrees. Combine water and orange juice and warm in microwave. Cover the raisins with liquids and let sit for a few minutes, then drain. Dredge raisins and nuts with a little of the sifted flour. Sift flour four with cinnamon, cloves, allspice and soda. Beat butter and sugar until creamy. Add eggs; beat. Add applesauce;beat. Add flour, nuts, raisins, water and brandy. Pour into a greased and floured tube pan. Bake 1 hour. Cool and release from pan.
This cake gets even better the next day. Freezes well.
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