Let's Give 'em Something to Talk About!

Here you go Ralph, but remember that this is a secret,oops, not any more, recipie. My mother vowed that she wouldn't give this recipie out until she passed away, but she went and had it published back in the 70's in a church cookbook! Go figure!? I think that it is missing something, because when I make it it seems a little different than when she used to, I just don't know, we will see again this year. By the way, Mom is still living, but has lost her sight, so cannot do the breads or cakes that she used to do for the holidays, so maybe I will attempt breads, by hand, not machine, someday!

Apple Walnut Cake originally made for my family by Irene Schumpf(my mother)

3 cups diced MCINTOSH apples
2 cups chopped (used to be that I did it by hand with a wooden chop bowl and a metal chopper) walnuts
1/2 tsp salt
1/8 tsp nutmeg
1 1/2 tsp cinnamon
1 1/2 tsp baking powder
3 cups flour
1/2 pound butter (do not use margarine, it makes the cake greasy, this one you CAN tell the difference)
2 Cups sugar (regular granulated)
2 tsp vanilla
3 eggs

cream butter and sugar until fluffy. Add vanilla and mix. Add eggs, one at a time. Beat well after each. Sift (I DON'T SIFT) dry ingredients together, before adding to the creamed mixture. Have apples diced and mixed with chopped nuts before adding to the mixture. Grease pan and dust with flour. Have oven pre heated to 325 degrees. Pour mixture into pan and place in oven for 1 and 1/2 hours.

I use a bunt type pan, but without the bumpy sides, I think it is called a fluted pan? Any how, it has the cone on the middle, but it is all smooth. I have never used a different pan, it is the one that when the cake is done it has a hole in the center. I use the same pan that my mother did. I have hers. The cake may take longer than the time says in the recipie, mine took 15 minutes longer this morining, but I had about 3 1/2 cups of apples, I went a little berzerk dicing! Then I took the peels and the cores and a couple of chopped apples that were left over and made apple sauce on top of the stove.
Home made apple sauce:

take the peelings and the cores put in a pot cover with a small amount of water, add cinnamon and nutmeg, a little brown sugar and boil until a mushy mixture develops, add more water if need be. Put through a "ricer" or a mill, the old fashioned hand crank type, and you will have apple sauce. If you don't have the mill, use a strainer, but you will need to mush the mixture down to get the apple stuff off of the peels. refrigerate and use within a couple of days!
Enjoy!
And Ralph. folks are Really talking now! Please tell Char that I really do live on the East Coast, and nowhere near Colorado! HEHEHEHEHE!