"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Ninny's Apple Nut Cake Recipe

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This recipe for Ninny's Apple Nut Cake, by , is from Mama B.'s Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Martha Pringle
Added: Thursday, February 19, 2009


3 c. self rising FLour
2 c. sugar
3 well beaten eggs
1 1/4 c vegetable oil
1 tbsp vanilla
pinch of baking soda
1 c. chopped pecans
3 c. peeled and diced apples

1 stick butter, cut into pieces
1 1/2 c. light brown sugar (firmly packed)
2/3 c cream
1 tsp vanilla

Mix all ingredients except for apples and nuts. Fold in apples and nuts by hand. Blend well. Grease and lightly flour a Bundt pan. Spoon evenly into pan and place in cold oven, then set oven to 350. Bake until done. Test after 30-35 minutes, by inserting a toothpick or knife. When it comes out clean and top of cake is golden brown, it should be done.

Before inverting cake onto plate, gently slide sharp knife around all the edges to loosen. Invert cake onto plate and allow to cool.

While cake is cooling, prepare frosting. Stir all ingredients over low heat until thickened. Drizzle over cake.

Personal Notes:
Personal Notes:
This recipe has been handed down from my Granny Pringle to Ninny to me and now to you to pass on to your daughters!




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