Posted in Homestead Kitchen

These are wonderful and well worth a try.

SHAKER APPLE CAKE.
******************
1 cup dried apples
1 cup molasses
2/3 cup sour cream
1 cup sugar
1 egg
1 3/4 cup flour, sifted
2 tbsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt

Soak dried apples overnight. In the morning cut them fine
and simmer in the molasses for 20 minutes. Cool. Combine
sour cream, sugar and egg. Beat until smooth. Combine dry
ingredients and sift 2 times. Blend both mixtures and beat
until smooth. Add fruit and molasses and turn into buttered
loaf pan bake at 350 for 1 hour.

DRIED APPLE STACK CAKE
*********************
1 c. butter
3/4 c. white sugar
3/4 c. brown sugar
4 eggs, well beaten
1 1/2 c. molasses
5 c. plain flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. ginger
1 tsp. nutmeg (optional)
1 tsp. soda
1 c. buttermilk

DRIED APPLE FILLING:

3 c. dried apples
1 tsp. cinnamon
1 1/3 c. sugar
1/4 tsp. cloves

Cream butter and sugar. Add eggs, beating well. Sift dry
ingredients together. Add to creamed mixture alternating
with buttermilk. Mix well. Pour batter in round cake pans
that have been greased and floured well. After putting
batter in pan put enough flour or approximately 1 teaspoon
on top of batter. Pat down and spread out to cover pan.
Bake approximately 15-20 minutes in 375 degree oven. Cool cake
layers.

Mash dried apples, spread between layers.
Best to leave set 1-2 days before served.


Dried Apple Cake
****************
Ingredients:

3 cups dried apple
4 eggs beaten
1 cup sugar and 1 cup butter, cream well
1 cup sour milk
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
lemon extract or flavoring to taste

Directions:

Soak 3 cups dried apples in as little water as
possible overnight. Chop the apples fine and boil
30 minutes in 2 cups sugar. Cool.

Add rest of ingredients as for any cake mixture.
Oven 350 degrees F. Bake in buttered lightly floured
sheet pan or in 2 deep 9-in. layer tins 40 minutes.
Cover with thick boiled frosting. This cake will keep
moist and delicious.

Grandma Rosie