Friday FOOD!

Grandgirl’s Fresh Apple Cake from Georgia

From Paula's Home Cooking/Lady and Sons Too! 

Ingredients

Cake:
Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans

Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda

Directions

Preheat the oven to 325 degrees F. Generously grease a tube pan.

For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.

Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.

Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.

The Path of Peace

YOU WILL NOT FIND MY PEACE by engaging in excessive planning: attempting to control what will happen to you in the future. That is a commonly practiced form of unbelief. When your mind spins with multiple plans, Peace may sometimes seem to be within your grasp; yet it always eludes you. Just when you think you have prepared for all possibilities, something unexpected pops up and throws things into confusion.
I did not design the human mind to figure out the future. That is beyond your capability. I crafted your mind for continual communication with Me. Bring me all your needs, your hopes and fears. Commit everything into My care. Turn from the path of planning to the path of Peace. 


I Peter 5:6-7; Proverbs 16:9; Psalm 37:5


{from JESUS CALLING, September 17}

Tuesday Treats

Best Carrot Cake of All Time

Ingredients

• CARROT CAKE:
• 2 cups All-purpose Flour
• 2 teaspoons Baking Soda
• ½ teaspoons Salt
• 2 teaspoons Ground Cinnamon
• 3 whole Large Eggs
• 2 cups Sugar
• ¾ cups Vegetable Oil
• ¾ cups Buttermilk
• 2 teaspoons Vanilla Extract
• 2 cups Grated Carrot
• 1 can (8 Oz. Can) Crushed Pineapple, Drained
• 3-½ ounces, weight Flaked Coconut
• 1 cup Chopped Pecans
• _____
• BUTTERMILK GLAZE:
• ½ cups Sugar
• ¾ teaspoons Baking Soda
• ¼ cups Buttermilk
• ¼ cups Butter Or Margarine
• ½ Tablespoons Light Corn Syrup
• ½ teaspoons Vanilla Extract
• _____
• Cream Cheese Frosting
• ¾ cups Butter Or Margarine, Softened
• 11 ounces, weight Cream Cheese, softened
• 3 cups Sifted Powdered Sugar
• 1-½ teaspoon Vanilla Extract

Preparation Instructions

CAKE:

Heat oven to 350 degrees. Line two 8-inch (or 9-inch) round cakepans with waxed paper. Lightly grease and flour the waxed paper. Set pans aside.

Stir together the flour, baking soda, salt, and cinnamon.

Beat eggs, sugar, oil, buttermilk, and vanilla at medium speed with an electric mixer until smooth. Add the flour mixture, beating at low speed until blended. Fold in grated carrot, pineapple, coconut, and pecans. Pour batter into prepared cake pans.

Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in the center come out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks for 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on the top and sides of cake.

BUTTERMILK GLAZE:

Bring sugar, baking soda, buttermilk, butter or margarine, and light corn syrup to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, for 4 minutes. Remove from heat and stir in vanilla.

CREAM CHEESE FROSTING:

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

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