A Fireside Chat with Beans
Hey to all. I’ve been reading Amy’s blog and it’s been “heavy” this week so I thought I would surprise you all with my essence in written form. But first, did you notice my essence in the picture up there? I’m one hot dog! That was last weekend in the mountains. Rob made me a fire and I let everybody else enjoy it with me. I think it was 52 degrees that morning. Brrrrrr.
I got a recipe today. Okay. I lied. Amy got the recipe from Tracy Lewark in Bible study. She sent an email with her aunt’s apple cake recipe. I hope she got permission to share it. I have seen how protective Amy is with her recipe collection. It’s like she’s going to make a lot of money by selling the rights to them or something. I don’t get it. Your lives would be easier if you just ate the same thing like I do, Beneful, twice a day with a tad of hot water mixed on for gravy.
Now where was I? Oh yeah, the recipe. Here it is.
Fresh Apple Cake
1 1/4 c. cooking oil
2 c. sugar
3 eggs (well beaten)
1 tsp. vanilla
3/4 tsp cinnamon
1/2 tsp. nutmeg
3c. diced Granny Smith apples
1/2 – 1c. nuts
3 c. plain flour, 1 tsp. salt and 1 tsp. soda
Mix other ingredients in the order given above. Makes 2 layers or 1 bundt cake.
Bake at 350 for 25-30 mins if making cakes layers or 55 mins if making a Bundt cake. Cool completely before adding glaze.
Melt 1 stick of butter on low heat then add 1 cup of light brown sugar and stir until well blended then add 2/3 cup evaporated milk. Stir until mixture reaches a rolling boil and boil for 4 minutes. Remove from heat and cool completely. Glaze Bundt cake or put between cakes layers and then refrigerate before cutting. Store cake in refrigerator.