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FareShare Gazette Recipes -- September 2010 - F's


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Fresh Apple Cake with Lemon Frosting

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* Exported from MasterCook *

Fresh Apple Cake with Lemon Frosting

Recipe By : Debbie Mosimann
Serving Size : 12 Preparation Time :0:00
Categories : Volume 13-09 Sep 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Apple Cake:
4 cups apples, cored and chopped
1 1/2 cups sugar
2 large eggs, slightly beaten
1/2 cup oil
2 teaspoons vanilla
1 teaspoon salt
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon, preferably Saigon or Vietnamese
1 cup raisins

Lemon-Lemon Frosting:
3 tablespoons butter, softened
2 cups confectionery sugar (may need a bit more)
1 lemon, zest and 2 tablespoons of the fresh pressed juice

Apple Cake:

Core and chop apples into about 1-inch cubes, no need to peel them. Mix the
sugar and chopped apples and set aside.

In a large bowl beat the eggs lightly, add the oil and the vanilla mixing

In a separate bowl mix the salt, flour, soda and cinnamon, stir with a
whisk to mix.

Add the egg mixture and the flour alternately to the apples and sugar and
mix well (by hand). Add the raisins toward the last mixes of the flour.
Stir till all the flour is moist. This will be a very dense feeling batter.
Pour into a greased 9 x 13-inch pan, spreading evenly.

Bake 350F for 45 minutes or until a toothpick inserted comes out clean.
Let stand in the pan to cool. Frost with Lemon Frosting.

Lemon-Lemon Frosting:

In a mixing bowl combine all ingredients and mix well adding additional
sugar if needed to make a creamy frosting. This frosting is versatile and
wonderful. It goes well on soft sugar cookies, gingersnaps, spice cake and
much much more!

Innkeeper's Comment: "One of the baking books* I turn to constantly refers
to this kind of cake as a "neighborhood cake", a term that I just love
because it evokes that come together feel that a good cake and a cup of
coffee at 4 in the afternoon embodies. When the children were still in
school I loved having something ready for them to snack on when they got
home that was sweet yet healthy. This cake fits the bill and is a hit when
it graces the sideboard at the inn on a sunny spring afternoon. Combine
bright flavors with incredibly easy to make and you have a sure winner.
Thanks Joanna (my sister) for this stellar recipe."

*I find myself constantly turning to "the Sweet Kitchen", by Regan Daley
for both recipes and inspiration. It is a must have for any cook who loves
to create sweet things. I am not sure if this is where the term
neighborhood cake comes from or not, I couldn't locate it when I went
looking but it is a good guess.

Used with explicit permission from Debbie Mosimann, Innkeeper

Swiss Woods Bed and Breakfast Inn
Lancaster County, Lititz, PA

For recipes from the inn visit the home page
of "Eight Broads in the Kitchen" .. a blog Debbie does with 7 innkeeper

Contributed to the FareShare Gazette by Art; 12 September 2010.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 291 Calories; 9g Fat (28.3% calories 
from fat); 3g Protein; 51g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 
390mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 2 Fat; 1 1/2 Other 

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