Yield: 1 Servings
|2¼ cup||All-purpose flour|
|2 teaspoons||Baking soda|
|2 teaspoons||Ground cinnamon|
|1½ teaspoon||Ground nutmeg|
|1 cup||Firmly packed brown sugar|
|1 cup||Chopped pecans or walnuts|
|2 tablespoons||Butter or margarine|
|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