This recipe started out, as a simple plain vanilla cake, and over time has evolved into a moist, spice filled, apple cake, perfect for fresh picked apples. I only make this cake once a year, after we go apple picking in early Autumn. The sweetness and texture of just picked apples, makes the off the shelf grocery apples pale in comparison. We went apple picking at the Historic Orchard at Altapass in the Blue Ridge Mountains. It was a great time with music, food, crafts, and more!
Pre Heat oven to 350*
1 cup sugar
1/4 cup shortening
2 teaspoons vanilla
1 cup milk or juice
2 eggs separated
2 cups sifted flour
2 teaspoons baking powder
1 pinch salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1. In a large bowl mix the sugar, shortening, vanilla, and egg yolks until the sugar dissolves. Then gently mix in the milk or juice.
2. Next in a small bowl beat the two egg whites, until they form stiff peaks, put aside.
3. In another small bowl sift together the flour, baking powder, salt, cinnamon, cloves, and nutmeg, making sure they are well mixed.
4. Slowly mix the dry ingredients into the sugar and egg mixture. Then fold the egg whites into the mixture gently.
5. Now take a well greased cake pan, fill it 1/2 to 3/4 of the way full with batter.
6. Carefully peel and then thinly slice your apples. Lay them into a decorative pattern on top of the cake. Sprinkle the top of the cake with a mixture of sugar, cinnamon, and cloves.
7. Bake at 350* for 25-45 minutes remove when the knife comes out of the cake cleanly.
The Painted Rabbit 