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Page 12 · column 4 of 6 · from the scan, no model involved
spices and add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Stir in apple butter and pecans. Pour into greased 9 by 5 by 3 inch loaf pan. Bake at 350 degrees for 1 hour 5 minutes, or until a wooden pick inserted in center come out clean. Cool in pan 5 minutes, remove to wire rack and cool completely. Caramel Apple Cake Liz Tole 1/2 cup chopped walnuts 1/3 cup packed brown sugar 1 cup flaked coconut 2 1/2 cups all-purpose flour 1 1/2 cups sugar 11/2 teaspoons baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon ground cinnamon 2 eggs 1/2 cup evaporated milk 1/3 cup water 2 cups finely shredded peeled apples Caramel Topping: 1/3 cup packed brown sugar 1/4 cup evaporated milk 2 tablespoons butter or margarine Combine walnuts, brown sugar and coconut; set aside. In a mixing bowl, combine the next six ingredients, In a small bowl, combine eggs, milk, water and apples; add to flour mixture. Mix well. Pour into a greased 13 by 9 by 2 inch baking pan. Sprinkle with nut mixture. Bake at 325 fro 4550 minutes or until a wooden pick inserted near the center comes out clean. Meanwhile, in a heavy saucepan, combine the topping ingredients; cook over medium heat; stirring constantly, until the sugar is dissolved and the mixture has thickened slightly, about 8 minutes. Poke holes with a fork in top of the hot cake; immediately spoon topping over cake. Cool completely on a wire rack. Yield: 12-15 servings.
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