Yield: 1 Servings
|15 ounces||Apple rings, spiced|
|¼ cup||Sugar, brown; firmly packed|
|¼ teaspoon||Ginger, ground|
|¼ teaspoon||Cinnamon, ground|
|¼ teaspoon||Nutmeg, ground|
|¼ cup||Butter (or marg.); softened|
|1 teaspoon||Vanilla extract|
|2½ cup||Flour, all-purpose|
|1 tablespoon||Baking powder|
|1 teaspoon||Cinnamon, ground|
|½ cup||Walnuts, chopped|
Remove peel from apple rings; thoroughly mash rings with a fork.
Combine apple, brown sugar, ginger, ¼ teaspoon cinnamon, and nutmeg; stir well. Set aside.
Combine butter and sugar; cream well. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
Combine flour, baking powder, salt, and 1 teaspoon cinnamon. Stir ⅓ flour mixture into creamed mixture until blended. Add half of milk to creamed mixture; stir until blended. Repeat procedure, ending with dry ingredients. Stir in nuts.
Pour a third of batter into a greased and floured 9x5x3inch loafpan; spread ⅓ apple mixture over batter. Repeat procedure twice, ending with apple mixture. Bake at 350 degrees for 60 minutes. Cool in pan 10 minutes; turn out on wire rack.
SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy Coleman.