The Christmas season is here once again. It’s that time of the year when families and friends get together. It is also a frantic time of cooking and preparing food. Thus was our weekend.
My wife chose to give Apple Spice Cakes as gifts to some of her friends at work this year. So we spent Saturday night cooking. She made a large three layered cake and four dozen small Cakes-in-a-Jar. These are small half pint jars that have the cake baked inside them. I have to admit that it was a cool idea. It was a lot of work, but also a lot of fun. She’s the baker in the family. I just do what I’m told. So if you are interested I’ve included the recipe for her wonderful Apple Spice Cakes below.
I got so caught up “helping” to the point that I missed taking the finial picture of the larger cake and I failed to photograph the small ones being baked. So it now appears that we crammed the large cakes in to the small jars. That isn’t what happened. The photographer was just too busy doing other things to photograph the correct flow.
I hope you all have a wonderful Christmas and will enjoy spending time with your family and friends this week.
Amazing Apple Cake
From Calling All Cooks, version 3 (the blue book) with my own modifications :o)
1/3 cup milk
1/2 cup oil
1/2 cup mayonnaise
1 8-ounce can crushed pineapple, drained
3 cups flour
2 teaspoons baking soda
2 cups sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup chopped dates
3 cups chopped peeled apples
1 3-ounce can coconut
1 1/2 cup chopped pecans
3 ounces cream cheese, softened
1/2 cup margarine, softened
1 1-pound package confectioners’ sugar
2 tablespoons (or less) milk
2 teaspoons vanilla
Combine eggs, milk, oil, mayonnaise, pineapple, flour, baking soda, sugar, cinnamon, cloves, nutmeg and salt in a large mixer bowl; beat at low speed for 2 minutes, scraping bowl frequently; batter will be very thick. Stir in dates, apples, coconut and 1/2 cup of pecans. Spoon into 3 greased and floured 9-inch cake pans. Bake at 350 degrees for 45 minutes or until layers test done. Cool in pans for 10 minutes; remove to wire rack to cool completely. Beat cream cheese and margarine in mixer bowl until light and fluffy. Add confectioners’ sugar, vanilla and enough milk to make the frosting of spreading consistency. Spread between layers, and top with additional chopped pecans.
To bake in 1/2 pint mason jars: Fill a casserole dish with 1/4 inch water. Spray the inside of the mason jars with a non-stick coating, and fill half-way with the cake batter. Place in the casserole dish, and bake for 40 minutes at 350 degrees. Allow to cool, then pipe frosting on top, and sprinkle with chopped pecans.