"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Fresh Apple Pound Cake Recipe

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This recipe for Fresh Apple Pound Cake, by , is from The Rushton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Rushton Novick
Added: Sunday, August 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 c. all-purpose flour, spooned into cup
1 t. soda
1 t. salt
1-1/2 c. corn oil
2 c. sugar
3 large eggs, room temperature
2 t. vanilla extract
1-1/4 c. medium-fine chopped pecans
2 c. finely chopped pared apples

Brown sugar topping:
1/2 c. butter or margarine
1/2 c. firmly-packed light brown sugar
2 t. milk

Directions:
Directions:
Sift flour ,salt and soda onto a platter or waxed paper. In large bowl beat oil, sugar, eggs and vanilla at med. speed with electric mixer for 3-4 min. until well blended. Gradually add flour mixture and beat until smooth. Fold in pecans and apples. Pour batter into a greased and floured Bundt pan.Bake in a preheated 325 degree oven about 1 hr. 20 min. or until cake tests done.Cool on wire rack 20 min.
Brown sugar topping:Combine all ingredients & bring to boil over medium heat.Cook 2 min.,stirring constantly.Spoon hot sugar mixture over warm cake.

 

 

 

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