Those who know me well will know that I never participate in chain letters. Well, almost never. The one and only exception was a chain letter I received from Gail after she moved to Illinois. It promised dozens (or was it hundreds?) of people's favorite recipes. So I proceeded to send a favorite recipe of mine to the last five or ten people on the list, and sent the chain letter on to some of my friends per the letter's instructions. And I waited. Needless to say, I did not receive hundreds, or dozens, or even a handful of recipes. I don't remember if I received any except this Apple Cake recipe. But never mind. Over the years, this Apple Cake has more than made up for any disappointment I may have felt so many years ago!
INGREDIENTS FOR 8"x8" PAN
1/4 c shortening
1 c sugar
1 egg
1 c flour
1 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
2 c chopped apples
1/4 c milk
INGREDIENTS FOR 9"x13" PAN
1/2 c shortening
2 c sugar
2 eggs
2 c flour
2 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
4 c chopped apples
1/2 c milk
Preheat oven to 350°F.
Use conventional method for making cakes...
Cream shortening and sugar.
Add egg and mix well.
Sift dry ingredients. Add to creamed mixture alternately with the milk.
(Using electric beaters makes the cake light.)
Add apples.
Pour into greased and floured pan and bake 35 minutes (more for 9" x 13" pan), or until it tests done.
Although the original recipe I received listed the ingredients only for the single recipe, there was a note at the bottom of the recipe card... "Double recipe bakes well in 9" x 13" pan." And it certainly does! We've always doubled the recipe, thinking that we might as well chop 4 cups of apples if we're going to bother chopping any. And although I say "we," this Apple Cake is definitely Ken's specialty, not mine!