"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for APPLE CAKE WITH BUTTERSCOTCH SAUCE, by , is from The Fite Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rene Fite
Added: Wednesday, February 2, 2011


2 c. sugar
1/2 c. oil
3 eggs
2 c. flour
2 t. cinnamon
1 t. baking soda
1/4 t. salt
1/4 t. nutmeg
3 c. diced apples
1/2 c. toasted pecans

1/3 c. golden raisins
1/4 c. dark rum or apple juice
1 bottle butterscotch topping

To prepare cake, beat sugar, oil and eggs at medium speed until well blended. Lightly spoon each cup of flour into measuring cup and level with knife. Combine flour and next 4 ingredients in a small bowl. Add flour mixture to sugar mixture beating just until blended. Fold in apple and nuts. Pour batter into a 9x13 pan coated with cooking spray. Bake at 350 degrees for 55 minutes or until a wooden pick comes out clean. Run a knife around the outside edge; cool. To prepare the sauce, combine raisins and rum in microwave-safe bowl and let stand 5 minutes. Stir in butterscotch topping and microwave on high for 45 seconds or until hot. Serve cake with sauce. Serves 16.




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