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Old 11-11-2005, 07:53 PM   #1
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Fresh Apple Cake

I was given this recipe many years ago from a retired navy pastry chef, who cooked for the big boys. It is rich and delicious, tastes even better after it sits for a day. I dice the apples by hand, but you might be able to do it in a food processer. I just wouldn't want to lose all that good juice from the apples.

Fresh Apple Cake

Ingredients:
2 eggs
2 cups sugar
2 tsps baking soda
1 pinch salt
1 tsp cinnamon
1 tsp vanilla
2 cups flour
4 cups diced apple
1/4 cup oil
1 cup chopped nuts
FROSTING:
6 oz cream cheese
3 tbls butter
1/2 tsp vanilla
1-1/2 cups powdered sugar

Directions:
Cream eggs and sugar. Add next 8 ingredients. Pour into sprayed 9x13 pan. Bake at 350 cegrees for 45 minutes. Let cool. Cream together cream cheese, butter, 1/2 tsp vanilla and powdered sugar. Spread on cake.

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Old 11-11-2005, 08:13 PM   #2
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One of my favorites. Thanks!
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Old 11-11-2005, 08:35 PM   #3
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One of my favorites too, though I never used nuts in it, but sounds like a good idea to add.
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Old 11-11-2005, 10:25 PM   #4
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TY, Constance, that is a cut/paste into my files.

By any chance, did your old Navy friend ever share the recipe for Navy Steamed Pudding? My old Sous Chef was a cook in and Navy, and still had all his recipe cards from his time in. We made Steamed Pudding once, and it was great!
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Old 11-12-2005, 07:10 AM   #5
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What a great recipe to have on hand for the holidays! I'd bet if freezes (without the icing) well, and would probably keep a few days, too!
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Old 11-12-2005, 07:54 AM   #6
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Lovely recipe, Connie!! We buy and consume lots of apples during the winter months, this is a sure thing to be tried!!
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Old 11-12-2005, 09:20 AM   #7
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Thank you, constance! I copied/pasted into my recipe file. Can't wait to try it!!
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Old 11-12-2005, 09:53 AM   #8
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No Allen, he didn't. He sure made a wonderful strudel, though.

It does keep well, Marm...for as long as it lasts. It's so rich and moist it's kind of like a fruitcake made with apples. I have also put raisins in it...soak in a cup of hot water first, then drain and add to batter.
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Old 11-12-2005, 10:59 AM   #9
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Just an add in for this one, maple extract in the icing is a HUGE hit.
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Old 11-12-2005, 11:11 PM   #10
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Constance, if you want, I'll post the recipe for steamed pudding. However, it's in professional measurements which I'm going to have to convert to home use (calls for hotel pans full of stuff). Also, it really needs a professional steamer to cook it, although you might be able to rig something with a stock pot and a trivet inside the pot with a little water to generate steam.
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