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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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An adaptation of a recipe from Classic Canadian Cooking by Elizabeth Baird. Spicy sweetness with a bit of a kick! Ingredients:
1/2 c shortening |
1/4 c apple butter |
3/4 c packed dark brown sugar |
3/4 c white sugar |
2 eggs |
1 tsp vanilla |
1 1/4 c cake flour |
1 c whole-wheat flour |
1 tsp baking powder |
3/4 tsp baking soda |
1 tsp salt |
1 tsp cinnamon |
1 tsp ground cloves |
1/2 tsp nutmeg |
1/4 tsp black pepper |
1 cup buttermilk |
Directions:
1. Preheat oven to 350 F. Grease and flour three 9” round pans.
2. Cream shortening, apple butter, and sugars.
3. Add eggs, one at a time. Beat in vanilla and mix very well.
4. Mix all the dry ingredients in a separate bowl.
5. Add alternately with buttermilk to creamed mixture.
6. Pour into pans, spreading out to create a slight depression in the middle of each.
7. Bang pans sharply on countertop.
8. Bake 25-30 minutes or until tests done.
9. Cool in tins 10 minutes, invert onto racks and cool completely.
10. Fill between layers with apple, plum or blackberry jam, drizzle top with caramel sauce.
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