Recipe Apple Butter Cake Amish Cooking Baking Recipes

Cream together the shortening and sugar. Beat in the eggs, one at a time. Beat until light and fluffy. Stir in 1¼ cups of the apple butter. Sift together the flour, baking powder, soda, salt, cinnamon and nutmeg. Add dry ingredients to the creamed mixture alternately with the milk. Turn into two greased and floured 9" x 1½" round pans. Bake in a preheated 350° F. oven for 30 to 35 minutes. Cool for 10 minutes. Remove from pans and cool thoroughly. Spread bottom layer of the cooled cake with 1/4 cup of apple butter and evenly cover it with frosting. Cover with the top layer. Frost the cake and swirl the remaining 14 cup of apple butter onto the frosted top to give a marbled effect. Garnish the sides of the cake with wedges of apple if desired.
Hint: To sour milk, measure 1 tablespoon vinegar or lemon juice into a cup and add milk to measure 1 cup. Stir. The milk will sour and thicken.

1/2 c. shortening
1 c. sugar
3 eggs
1¼ c. apple butter
2½ cups sifted cake flour
3 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 t. cinnamon
1/4 t. nutmeg
1 c. sour milk
1/2 c. apple butter for topping

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

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