RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Apple Cake, Caramelized Pound -- pareve
This recipe is included with a warning: The recipe appeared in the MIAMI HERALD in response to a reader request for a favorite recipe from a local restaurant. However, when readers tried to prepare the recipe at home, they became frustrated. The caramelizing process was uneven throughout the cake and the quanitity of ingredients often overflowed the pan. The recipe is included anyway because for every letter of complaint the MIAMI HERALD received, they received another one praising the restaurant version. The food editors at the paper had the most success using the following recipe with half the flour and sugar. More cautious folks may want to use the recipe for Fresh Apple Cake for a Crowd which the MIAMI HERALD supplied as a substitute. Karen Selwyn * * * * Caramelized Apple Pound Cake 4 eggs 4 cups sugar 1 cup vegetable oil 1 tablespoon plus 1 teaspoon vanilla extract 1 cup pecans, chopped 8 apples, peeled and diced 4 cups all-purpose flour 1 tablespoon plus 1 teaspoon baking soda 1 tablespoon plus 1 teaspoon cinnamon Pinch of salt Preheat oven to 350 degrees. Slightly beat the 4 eggs. Beat in the sugar, oil and vanilla. Fold in the pecans and apples. In a separate bowl, blend together the flour, baking soda, cinnamon and salt. Mix the dry ingredients with the wet to thoroughly combine. Grease and flour a 9-by-13-inch pan, and add batter. Bake for 45 minutes at 350 degrees, or until cake tests done. Makes 24 servings. Recipe created by Himmarshee Grille Source: MIAMI HERALD, (on-line edition) 5/9/99
