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Pennsylvania Dutch Cake

Cookies.Recipes's picture
Ingredients
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Baking soda 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Vinegar 1 Tablespoon
  Milk 1 Cup (16 tbs)
  Vegetable shortening 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs)
  Eggs 4
  Apple butter 1 Cup (16 tbs)
  Red apple 1
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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