Appalachian spoon and fork cake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped pecans |
| ¾ | cup | Firmly packed dark brown sugar |
| 1 | teaspoon | Cinnamon |
| ⅔ | cup | Raisins |
| 8 | tablespoons | Unsalted butter; melted and cooled |
| 2 | cups | Cake flour |
| 1 | cup | Yellow cornmeal |
| ¾ | cup | Sugar |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 3 | Eggs; lightly beaten | |
| 1 | cup | Sour cream |
| 1 | teaspoon | Vanilla |
Directions
Lightly butter and flour a 9 inch springform pan. Combine the pecans, brown sugar, and cinnamon in a medium bowl. Mix well. Remove ½ cup of this mixture and set aside. Add the raisins and ¼ cup of the melted butter to the remaining pecan mixture. Set aside. Combine the flour, cornmeal, granulated sugar, baking powder, baking soda, and salt in a large bowl.
With a wooden spoon beat in the eggs, sour cream, remaining butter and vanilla until smooth. Spread half the batter over the bottom of the prepared pan. Sprinkle the raisin mixture over the top. Carefully spread the remaining batter over the top of the raisin mixture, and sprinkle with the reserved ½ cup nut mixture. Bake until a toothpick inserted in the centre of the cake comes out fairly clean, 45 to 50 minutes. Cool on a wire rack before removing the sides of the pan. Makes 8 servings.
Formatted for MasterCook by Mardi amdesjar@... November 22, 1997.
Recipe by: unknown cookbook
Posted to MC-Recipe Digest V1 #922 by Mardi <amdesjar@...> on Nov 25, 1997