Baked apple pudding

Yield: 1 Servings

Measure Ingredient
½ cup Shortening
2 cups Sugar
2 \N Eggs
2¼ cup All-purpose flour
2 teaspoons Baking soda
½ teaspoon Salt
2 teaspoons Ground cinnamon
1½ teaspoon Ground nutmeg
4 cups Applesauce
1 cup Firmly packed brown sugar
1 cup Chopped pecans or walnuts
2 tablespoons Butter or margarine
\N \N Whipped cream or vanilla ice cream

Cream shortening; gradually add 2 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.

Combine flour and next 4 ingredients in a medium bowl; stir well. Add flour mixture to creamed mixture alternately wity applesauce, beginning and ending with flour mixture. Mix well after each addition. (Mixture will be very wet.)

Pour batter into a greased and floured 13 x 9 x 2-inch baking pan.

Combine 1 cup brown sugar, pecans, and butter in a small bowl; mix well with a fork. Sprinkle brown sugar mixture over batter, lightly pressing into batter.

Bake at 350 degrees for 45 to 55 minutes, or until a wooden pick inserted in center comes out clean.

To serve, cut into squares; invert each square onto a dessert plate. Serve warm topped with whipped cream or ice cream.

Recipe taken from *A 1992 Hometown Collection -- America's Best Recipes* Recipe submitted by Janet Trowbridge and originally included in *Holladay 7th Ward Cookbook*

Posted to Bakery-Shoppe Digest V1 #191 by alyag@... (Gayle L.) on Aug 16, 1997

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