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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 9 |
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Shortly after I ended my professional baking career, I was feeling a little homesick for the old familiar trade, so I entered a local recipe contest. This recipe won top honors in the dessert category. What a thrill!Bill Cowan, Hanover, Ontario Ingredients:
1/4 cup raisins |
1/2 cup boiling water |
1/4 cup shortening |
2/3 cup packed brown sugar |
1 egg |
1/2 cup milk |
1 tablespoon dark molasses |
1 teaspoon vanilla extract |
1-1/4 cup cake flour |
2 teaspoons baking powder |
2 teaspoons ground cinnamon |
1/4 teaspoon salt |
topping: |
1/4 cup butter, melted |
1/2 cup packed brown sugar |
2 tablespoons corn syrup |
2 tablespoons coarsely chopped walnuts |
12 maraschino cherries, quartered |
2 cups sliced peeled tart apples |
Directions:
1. In a small bowl, soak raisins in water for 10 minutes. Drain and set aside.
2. Meanwhile, in a bowl, cream the shortening and brown sugar. Add egg, milk, molasses and vanilla; beat on high for 1 minute. Combine flour, baking powder, cinnamon and salt; gradually add to creamed mixture, beating until smooth. Pour butter into a greased 8-in. square baking pan; sprinkle with brown sugar. Drizzle with corn syrup; sprinkle with the walnuts, raisins and cherries. Arrange apples on top, overlapping slices. Spoon batter over apples.
3. Bake at 350° for 45-50 minutes or until apples are tender or a toothpick inserted near the center comes out clean. Run a knife around the edges of cake; immediately invert onto a serving plate. Yield: 9 servings.
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