As for Mother's desserts at our large formal
Thanksgiving dinner, all I can say is
that no one would believe the sweet spectacle
displayed on the dining room sideboard!
Three pies, fruit cobblers
her infamous apple nut cake.
"Everybody knows how much Southerners love sweets
you can never tell who's in the mood for Pecan Pie
or just a little pudding!"...she would explain.
This Paula Deen recipe has received
five star reviews by most everyone,
so I thought it would be a good
recommendation for Miss Judy's family gathering
down in Pensacola.
GRANDGIRL'S APPLE CAKE FROM GEORGIA
3 cups sugar, divided
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 1/2 teaspoons baking soda, divided
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups apples, peeled and finely chopped
1 cup shredded coconut
1 cup pecans, chopped
1/2 cup (1 stick) butter
1/2 cup buttermilk
Preheat the oven to 325°. Generously grease a tube pan.
For the cake: in a large bowl, combine 2 cups sugar, eggs, oil, orange juice, flour, 1 teaspoon baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut and pecans into batter.
Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.
Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in 1 cup sugar, buttermilk and 1/2 teaspoon baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.
Estelle's Sweet Tip~ I made only half of the buttermilk sauce which I felt was plenty. Otherwise, it may have been too sweet!
IT'S FOODIE FRIDAY