News From Terre Haute, Indiana

September 16, 2012

TRIED 'N' TRUE: Apple-Filled Pound Cake perfect for the fall

Jackie Lindley
Special to the Tribune-Star

---- — Sometimes when we are working at Marshall’s distribution center, we take snacks to piece on. Our home extension adviser has been helping at the center since she retired.

She brought this recipe. Bev Combs is a good cook. This calls for a bundt pan, but she made it in a 9-by-13-inch pan. It was good anyway. With Gene being a diabetic, I have used sweetener. You can also use orange juice unsweetened or no-sugar-added applesauce. Thanks, Bev.

Apple-Filled Pound Cake

4 cups finely chopped unpeeled apples

1⁄2 cup orange juice,

divided

11⁄2 teaspoon cinnamon

1  cup sugar

1⁄2 cup applesauce

2 eggs

22⁄3 cups flour

2 teaspoon baking powder

1⁄4 teaspoon salt

1⁄4 cup milk

21⁄2 teaspoon vanilla

2 tablespoon brown sugar

• Combine apples, 1⁄4 cup orange juice and cinnamon.

• Mix well and set aside.

• Combine sugar and applesauce; beat 1 to 2 minutes.

• Add eggs and 1⁄4 cup orange juice; beat well.

• Add the rest of the ingredients except the brown sugar and beat well.

• Pour 1⁄2 of the batter into a pan.

• Top with half the apple mixture.

• Cover with the rest of the batter and the rest of the apple mixture.

• Sprinkle with the brown sugar.

• Oil a 10-inch bundt pan. Bake at 350 degrees for 60 to 65 minutes or until done.

• Cool 15 minutes before removing from the pan.



Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.