Recipes from
The Pennsylvania Colony of Nebraska Historical Society

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600 new and old recipes from colony cooks. Add this book to your collection
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Apple Dapple Cake

Bob Williamson

2 cup sugar
1 cup vegetable oil
3 eggs well beaten
3 cups sifted flour
1 teaspoon cinnamon
2 teaspoon vanilla
3 cups peeled apples
2 cups chopped dates
1 cup chopped pecans

Combine sugar, vegetable oil, and beaten eggs.  Blend in flour, cinnamon and vanilla.  Stir in apples, coconut, dates and pecans.  Spoon the mixture into a greased floured tube pan.  Bake at 325 degree oven for 1 1/2hours, or until wooden toothpick comes out clean. 

Remove cake from oven and leave in pan. 

Carmel Topping:

1 cup brown sugar
cup whole milk (not low fat)
cup real butter (not margarine)

In a saucepan, combine all ingredients and heat until blended.  Boil for two minutes.  Pour hot topping over cake while in pan.  Jiggle cake to get topping into crevices of cake.  Cool completely, then remove cake from pan.

 
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