Pennsylvania Dutch Cake Recipe

Summary

CuisineCourse
MethodDish

Ingredients

 All purpose flour2 1⁄2 Cup (40 tbs)
 Baking soda1 1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Ground cinnamon1⁄2 Teaspoon
 Ground nutmeg1⁄2 Teaspoon
 Vinegar1 Tablespoon
 Milk1 Cup (16 tbs)
 Vegetable shortening1⁄2 Cup (8 tbs)
 Sugar1 Cup (16 tbs)
 Eggs4
 Apple butter1 Cup (16 tbs)
 Red apple1

Nutrition Facts

Serving size: Complete recipe

Calories 3772 Calories from Fat 1193

% Daily Value*

Total Fat 135 g207.2%

Saturated Fat 37.3 g186.7%

Trans Fat 13.5 g

Cholesterol 868.5 mg

Sodium 3441.7 mg143.4%

Total Carbohydrates 582 g194%

Dietary Fiber 17.6 g70.5%

Sugars 318.7 g

Protein 66 g132.7%

Vitamin A 27% Vitamin C 14.3%

Calcium 48.6% Iron 108.7%

*Based on a 2000 Calorie diet

Directions

1. Grease bottom of three 8-inch layer cake pans; line pans with wax paper; grease paper.
2. Measure flour, baking soda, salt, cinnamon and nutmeg into sifter. Stir vinegar into milk in 2-cup measure.
3. Beat shortening and sugar until fluffy in large bowl of electric mixer at medium speed. Beat in eggs, 1 at a time, beating well after each addition. Stir in apple butter.
4. Sift in dry ingredients, a quarter at a time, adding alternately with milk mixture; stir with a wire whip or beat with mixer at low speed just until blended. Pour into pans.
5. Bake in moderate oven (350°) 30 minutes, or until centers spring back when lightly touched with fingertip.
6. Cool in pans on wire racks 5 minutes; loosen around edges with a narrow spatula; turn out onto racks. Peel off paper; cool layers completely.
7. Make FLUFFY FILLING AND FROSTING. Put layers together with filling; cover top and side with frosting.
8. Quarter, core, and slice apple into thin wedges. Arrange with walnuts around top and side of cake. Chill until ready to serve.
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