"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Can-Apple Muffincake Recipe

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This recipe for Can-Apple Muffincake, by , is from The Aitken Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Aitken
Added: Monday, June 18, 2007


21/4 c. flour
1/2 c. sugar
1/2 c. chopped pecans, optional
1 tbsp. baking powder
1 c. peeled, cored, chopped tart cooking apple
1/2 c. sweet cream butter, melted
3/4 c. milk
1 egg
1 tsp vanilla
1 c. fresh or frozen cranberries coarsely chopped

1/2 c powdered sugar
2 to 3 tsp milk

Heat oven to 400. In large bowl, combine flour, sugar, pecans, and baking powder. In medium bowl stir together apple, butter, milk, eggs, and vanilla; stir into flour mixture until moistened. Fold cranberries into batter. Spread into greased and floured 9-inch round cake pan. Bake for 35-45 minutes or until wooden pick inserted in center comes out clean and cake is dark golden brown. Let stand 10 minutes; remove from pan. in small bowl stir together glaze ingredients until smooth. Drizzle over warm cake.

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