I promised yummy apple cake, and here it is!!
Apple Pound cake...yum!!
It tastes even better with a beautiful sterling fork--"Louvre" from 1893 by Wallace, a vintage monogrammed napkin, and dessert plate by Sakura, "Sonoma."
The cake server is also "Louvre" and dates to 1896. The punch bowl is antique from Spain, "Roma SL Madrid."
Please, have a bite! Or, if you are too far away, I'll include the recipe!
This is a typical pound cake recipe...stirred not beaten. I found it years ago in a local cookbook my grandmother gave me called, "Won't You Stay For Supper? More Hazel Creek and Southern Mountain Cooking." I don't think it's in print anymore, but if I can find it, I will post a link.
Apple Pound Cake
2 C flour
2 C sugar
3/4 C vegetable oil
1/2 cup orange juice
2 1/2 tsp vanilla
1Tbs baking powder
5 Tbs sugar
2 Tbs cinnamon
8 apples, peeled and sliced
Preheat oven to 350. Spray tube pan with cooking spray.
Combine all ingredients except last three. In a small bowl combine 5 Tbs sugar and cinnamon.
Pour 1/3 batter in cake pan; layer half the apples and sprinkle with half the cinnamon sugar mixture. Repeat ending with batter on top. Bake for around 1 hour 15 minutes. If desired, you can bake this in a small Bundt pan.