REC: Apple Butter Cake

On Oct 23, 9:49 am, "Anny Middon" <[email hidden]>

Quoted message said:

Some time ago in another thread I offered to post a recipe if anyone was
interested. Then I forgot I had posted (getting old really sucks). At any
rate, since a couple of people expressed interest in the recipe, here it is.

The recipe is from Volume 1 of the Better Homes and Gardens Encyclopedia of
Cooking. This had been my MIL's books. Its latest copyright is 1973.

Back then, it was fairly common for grocery stores to offer sets of items,
such as encyclopedias, as promotional items. The first volume would be
extremely inexpensive, something like 29 cents with a five dollar purchase.
Each week the next volume would be available at a reasonable price, but
nowhere near as cheap as the first one. I'm sure my inlaws weren't the only
family that had just the first volume of two or three encyclopedias.

APPLE BUTTER CAKE

1/2 cup shortening
1 cup sugar
3 eggs
1 1/2 cups apple butter (divided)
2 1/2 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup sour milk
1 recipe Seven-minute Frosting *

Cream together shortening and sugar. Beat in eggs, one at a time; beat
till light and fluffy. Stir in 1 cup apple butter. Sift together flour,
baking powder, baking soda, salt, cinnamon and nutmeg. Add flour mixture to
creamed mixture alternately with sour milk.
Turn batter into 2 greased and lightly floured 9 x 1 1/2 inch round
pans.
Bake at 350 for 30 to 35 minutes. Cool 10 minutes. Remove from pans; cools
layers thoroughly.
Spread one layer of cooled cake with 1/4 cup of remaining apple butter.
Top with 1 cup seven-minute frosting, spreading evenly to cover apple
butter. Cover with second cake layer. Frost sides and top of cake with
remaining seven-minute frosting. Swirl remaining 1/4 cup apple butter on
frosted top to give marbled effect. If desired, garnish sides of cake with
unpeeled apple wedges.

I haven't made the cake so I can offer no opinion on how good it is. If
someone here makes it, please post to say how you liked it.

* In a later volume - Volume 1 only goes up to Bacon. I imagine any recipe
that makes enough to frost a two-layer cake would work.

Anny

Cinnamon, nutmeg and apple butter? 7-Minute frosting is the last
thing I'd think of - I'd go with a caramel butter frosting or a burnt
sugar frosting.

Otherwise, looks good - I have a couple jars of AB I might have to
experiment with ;-)

N.

Quoted message said:

Cinnamon, nutmeg and apple butter? 7-Minute frosting is the last
thing I'd think of - I'd go with a caramel butter frosting or a burnt
sugar frosting.

To be honest, I can't remember the last time I had 7-minute frosting, but
I'll bet it's been more than 30 years. And I have no recollection of what
it tastes like. But the picture of the cake looked really nice -- the cake
itself was a nice brown shade, sort of like gingerbread but not as red, and
the white frosting made a nice contrast with both the cake and the apple
butter that was swirled on top of the frosting. You couldn't get that
effect with a caramel or burnst sugar frosting.

Quoted message said:

Otherwise, looks good - I have a couple jars of AB I might have to
experiment with ;-)

Be sure to post about it, please. This is one of those recipes that when I
first read it I thought, "I'll have to make that some day." That was more
than 30 years ago.....

Anny

Anny Middon said:

Some time ago in another thread I offered to post a recipe if anyone was
interested. Then I forgot I had posted (getting old really sucks). At any
rate, since a couple of people expressed interest in the recipe, here it is.

The recipe is from Volume 1 of the Better Homes and Gardens Encyclopedia of
Cooking. This had been my MIL's books. Its latest copyright is 1973.

Back then, it was fairly common for grocery stores to offer sets of items,
such as encyclopedias, as promotional items. The first volume would be
extremely inexpensive, something like 29 cents with a five dollar purchase.
Each week the next volume would be available at a reasonable price, but
nowhere near as cheap as the first one. I'm sure my inlaws weren't the only
family that had just the first volume of two or three encyclopedias.

APPLE BUTTER CAKE

1/2 cup shortening
1 cup sugar
3 eggs
1 1/2 cups apple butter (divided)
2 1/2 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup sour milk
1 recipe Seven-minute Frosting *

Cream together shortening and sugar. Beat in eggs, one at a time; beat
till light and fluffy. Stir in 1 cup apple butter. Sift together flour,
baking powder, baking soda, salt, cinnamon and nutmeg. Add flour mixture to
creamed mixture alternately with sour milk.
Turn batter into 2 greased and lightly floured 9 x 1 1/2 inch round
pans.
Bake at 350 for 30 to 35 minutes. Cool 10 minutes. Remove from pans; cools
layers thoroughly.
Spread one layer of cooled cake with 1/4 cup of remaining apple butter.
Top with 1 cup seven-minute frosting, spreading evenly to cover apple
butter. Cover with second cake layer. Frost sides and top of cake with
remaining seven-minute frosting. Swirl remaining 1/4 cup apple butter on
frosted top to give marbled effect. If desired, garnish sides of cake with
unpeeled apple wedges.

I haven't made the cake so I can offer no opinion on how good it is. If
someone here makes it, please post to say how you liked it.

* In a later volume - Volume 1 only goes up to Bacon. I imagine any recipe
that makes enough to frost a two-layer cake would work.

Anny

The shortening, the "Seven-minute Frosting", and the "butter" in the
apple butter should contain real butter/real cream and absolutely no
NDSRBCs or hydrogenated fats.

NDSRBC = Non-Dairy Substitutes for Real Butter/Real Cream

Real butter = "sweet" [i.e. unsalted and non-soured], annatto-free,
preservative-free, carrageen-free, carrageenan-free, polysorbate-free,
purely-natural, completely-organic butter made from the milk of healthy
cows, free of nonfat milk solids and free of added mono/di- glycerides.

Real cream = "sweet" [i.e. unsalted and non-soured], annatto-free,
preservative-free, carrageen-free, carrageenan-free, polysorbate-free,
purely-natural, completely-organic cream made from the milk of healthy
cows, free of nonfat milk solids and free of added mono/di- glycerides.

BTW, replace "1 cup sour milk" with "1 cup sour cream made from real cream"

"Green Xenon [Radium]" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The shortening, the "Seven-minute Frosting", and the "butter" in the apple
butter should contain real butter/real cream and absolutely no NDSRBCs or
hydrogenated fats.

The " 'butter' in the apple butter"? You're joking, right?

BTW, there's a new vegetable shortening out that has no trans fats.

Anny

In article <[email hidden]>,

Anny Middon said:

"Green Xenon [Radium]" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The shortening, the "Seven-minute Frosting", and the "butter" in the apple
butter should contain real butter/real cream and absolutely no NDSRBCs or
hydrogenated fats.

The " 'butter' in the apple butter"? You're joking, right?

Why don't you just killfile this joker? Nothing useful has been posted
yet.

Quoted message said:

BTW, there's a new vegetable shortening out that has no trans fats.

Some old ones, too. Crisco, as of January, has no transfats. In 2004,
a version of Crisco came out with no transfats.

I expect a tragic announcement very soon that whatever they substituted
is twice as bad a transfats, ten times worse than naturally saturated
vegetable fats, and one hundred times worse than water.

Dan Abel said:

In article <[email hidden]>,

Anny Middon said:

"Green Xenon [Radium]" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The shortening, the "Seven-minute Frosting", and the "butter" in the apple
butter should contain real butter/real cream and absolutely no NDSRBCs or
hydrogenated fats.

The " 'butter' in the apple butter"? You're joking, right?

No I am not. All desserts/sweet must use real butter/cream and no
NDSRBCs. Otherwise they
STEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEENK like
human kakaa!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Quoted message said:

Quoted message said:

BTW, there's a new vegetable shortening out that has no trans fats.

So what? Using it for desserts/sweets will cause them to stink badly
like human kakaa.

Quoted message said:

Some old ones, too. Crisco, as of January, has no transfats. In 2004,
a version of Crisco came out with no transfats.

I expect a tragic announcement very soon that whatever they substituted
is twice as bad a transfats, ten times worse than naturally saturated
vegetable fats, and one hundred times worse than water.

Not gonna work for desserts/sweets. They must use real butter/real-cream.

NDSRBC = Non-Dairy Substitutes for Real Butter/Real Cream

DSNDSRBCNRBC = Desserts/Sweets containing NDSRBC with No Real
Butter/Real Cream

WTF do these desserts/sweets factories have to use NDSRBCs?? Why don't
they just use butter/real cream in their products instead?? Sure it is
more expensive but who cares? It’s much better than the stink of NDSRBC
and the diarrhea that following the consumption of NDSRBC.

I hate NDSRBCs. They stink badly! Boycott them!!!!!!! Go kakaa on them!
Burn them with oxyacetylene flames.

In addition, NDSRBCs are far worse for health and more dangerous to the
coronaries than real butter/real cream. NDSRBCs are far more likely to
cause MIs and strokes than real butter/real cream. The extent of
circulatory system damage caused by real butter and real cream is
trivial compared to that caused by NDSRBCs.

I use real butter on everything. For all meals. In the morning I drink
coffee with heavy real cream instead of milk.

Desserts and sweets would be totally unappetizing without real
butter/real cream.

NDSRBC + sugar = human kakaa

Real butter = "sweet" [i.e. unsalted and non-soured], annatto-free,
preservative-free, carrageen-free, carrageenan-free, polysorbate-free,
purely-natural, completely-organic butter made from the milk of healthy
cows, free of nonfat milk solids and free of added mono/di- glycerides.

Real cream = "sweet" [i.e. unsalted and non-soured], annatto-free,
preservative-free, carrageen-free, carrageenan-free, polysorbate-free,
purely-natural, completely-organic cream made from the milk of healthy
cows, free of nonfat milk solids and free of added mono/di- glycerides.

Whenever I buy any desserts/sweets, I check the ingredients. If there is
any NDSRBC, then good-bye. Sweets/desserts must have real butter/real
cream and must not have any NDSRBCs.

I notice that the bakery in one of the local stores I visit uses
non-diary whipped topping in their so-called "cream puffs". These puffs
are examples of DSNDSRBCNRBCs, therefore they stink like human kakaa. I
feel like pouring some human kakaa on to those cream puffs. The whipped
topping they use are what cause thick foamy diarrhea to splatter on the
ceiling upon defecations.

Its time to toss all DSNDSRBCNRBCs into the dumpster.

DSNDSRBCNRBCs have the following characteristics:

1. Stink like thick human diarrhea kakaa foam

2. Cause silent-but-deadly wet farts

3. Cause the consumer's kakaa and farts to be unusually-malodorous

4. Cause thick foamy diarrhea in humans

5. Cause the consumer to unintentionally go stinky foamy diarrhea kakaa
in his/her pants when [s]he attempts to fart

For desserts/sweets, real butter/real cream is a must. I demand that all
NDSRBC products -- especially DSNDSRBCNRBCs -- be replaced with real
butter/real cream. I seriously feel like inventing a foul-smelling
microbe that will transport human feces into NDSRBCs and DSNDSRBCNRBCs.

I hate NDSRBC with a passion. I hate DSNDSRBCNRBCs even more. All
factories producing NDSRBC must have their NDSRBC-tanks polluted with
human sewage.

All DSNDSRBCNRBCs must be defecated on.

There is nothing more sickening than DSNDSRBCNRBC.

DSNDSRBCNRBCs are the most disgusting foods. Boycott all DSNDSRBCNRBCs!
Defecate on them! Cover them in human kakaa! Burn the producers! Then
cover the producers in human kakaa!

The "cream" in the Krispy Kreme doughnuts is really a perverse mixture
of NDSRBCs and sugar. I hate it.

Die DSNDSRBCNRBCs! Die!

All those donuts and twinkies you find in 7-11 and other local stores
are DSNDSRBCNRBCs! Avoid at all costs! They stink and they'll make your
kakaa stink even more than what’s natural!!!!!

Most of the cookies, donuts, pies, cakes, ice creams, cream-puffs,
twinkies, ding-dongs, and other sweets/desserts in most local stores are
DSNDSRBCNRBCs. Vaporize all of them with oxyacetylene flames!

All desserts/sweets must contain real butter/real cream and absolutely
no NDSRBCs.

All those whipped toppings and other foamy substances used in those
twinkies, Krispy Kreme's "cream", or "cream puffs" are just DSNDSRBCNRBC
kakaa. Stinky human kakaa. They must burn in kakaa hell.

DSNDSRBCNRBC stink badly like the stinky human kakaa foam which stinks
like the stinky thick, foamy, tickly, itchy, hissy, sticky, terrifying,
disgusting, annoying diarrhea kakaa foam of a human who eats stale,
fat-free cheddar cheese, lentils -- “dhal”, fig newtons, his/her thick
foamy spit, and farty cauliflower along with his/her kakaa.

Once again, DSNDSRBCNRBCs stink like human kakaa. Hence, they deserve to
be treated as such. Those who make/sell them and refer to the
greasy/foamy sweet substances as “cream” -- such as the sugary white
foam in Twinkies -- deserve likewise.

To call this [censored] “cream” amounts to false-advertising and should be
legally-punishable by being forced to bathe in superheated, sticky,
stinky white foam.

Those who make/sell DSNDSRBCNRBCs as well as those who benefit from such
production and sale deserve punishment.

These falsely-advertising scums refer to the mouth-foam of their NDSRBC
as "cream". These sick f--ks are liars and deserve to be seriously
disciplined. They probably add their foamy spit to their NDSRBCs to
increase the volume of the NDSRBC.

Such sickos must be punished in the following manner:

1. They should be forced to go on a diet of:

A. Stale fat-free cheddar cheese
B. Lentils -- "dhal"
C. Sticky fig newtons
D. Farty cauliflower
E. NDSRBCs
F. DSNDSRBCNRBCs
G. Their thick foamy spit
H. Each others' foamy thick spit
I. The stinky human kakaa foam which stinks like the stinky thick,
foamy, tickly, itchy, hissy, sticky, terrifying, disgusting, annoying
diarrhea kakaa foam of a human who eats stale, fat-free cheddar cheese,
lentils -- "dhal", sticky fig newtons, farty cauliflower, NDSRBCs,
DSNDSRBCNRBCs, and thick-spit-foam-of-humans along with his/her kakaa.

2. They should be made to bathe in contents A to I while those contents
are super-heated in a large container. These sick scumbag liars should
be forced to remain in the scorching hot, sticky, stinky contents until
they die of pain-induced shock. Thermal burns are extremely painful --
probably the most painful of all injuries. This excruciating pain can
kill -- via neurogenic shock -- if the victim isn't removed from the
heat source in time. The stench will most likely exacerbate the shock
reaction.

Only then will their souls know and feel what it is like to be cheated.

P.S. Anny, your desserts/sweets must stink like your human kakaa given
that they are DSNDSRBCNRBCs.