Colonial Apple Cake Recipe
Ingredients
2 3/4 cups unsifted all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups granulated sugar
1 1/4 cups Oil
2 eggs
1/4 cup milk
1 teaspoon vanilla
2 cups chopped peeled apples
1/2 cup chopped dates
1 teaspoon grated lemon peel
1 to 2 tablespoons confectioners sugar
Directions
Preheat oven to 350°F Grease and flour 12-cup fluted ring pan.
Set aside.
Mix flour, baking powder, cinnamon, salt and baking soda in medium mixing bowl.
Set aside.
Combine granulated sugar, Crisco® oil, eggs, milk and vanilla in large mixing bowl.
Beat with electric mixer at medium speed until blended, scraping bowl constantly.
Add dry ingredients.
Beat at medium speed 2 minutes longer, scraping bowl frequently.
Stir in apples, dates and lemon peel.
Pour into prepared pan.
Bake at 350°F, 1 hour to 1 hour 15 minutes or until wooden pick inserted in center comes out clean.
Let stand 10 minutes.
Invert onto serving plate.
Cool slightly.
Sift confectioners sugar over cake.
Set aside.
Mix flour, baking powder, cinnamon, salt and baking soda in medium mixing bowl.
Set aside.
Combine granulated sugar, Crisco® oil, eggs, milk and vanilla in large mixing bowl.
Beat with electric mixer at medium speed until blended, scraping bowl constantly.
Add dry ingredients.
Beat at medium speed 2 minutes longer, scraping bowl frequently.
Stir in apples, dates and lemon peel.
Pour into prepared pan.
Bake at 350°F, 1 hour to 1 hour 15 minutes or until wooden pick inserted in center comes out clean.
Let stand 10 minutes.
Invert onto serving plate.
Cool slightly.
Sift confectioners sugar over cake.
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