Reference > Farmer's Cookbook > BREAD AND BREAD MAKING > Dutch Apple Cake
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CONTENTS · BIBLIOGRAPHIC RECORD

Dutch Apple Cake

1 cup scalded milk
23/4 cups flour
1/3 cup butter
Melted butter
1/3 cup sugar
5 sour apples
1/3 teaspoon salt
1/4 cup
1 yeast cake
1/2 teaspoon cinnamon
2 eggs
2 tablespoons currants

Mix first four ingredients. When lukewarm add yeast cake, eggs unbeaten, and flour to make a soft dough. Cover, let rise, beat thoroughly, and again let rise. Spread in a buttered dripping-pan as thinly as possible and brush over with melted butter. Pare, cut in eighths, and remove cores from apples.

Press sharp edges of apples into the dough in parallel rows lengthwise of pan. Sprinkle with sugar mixed with cinnamon and sprinkle with currants. Cover, let rise, and bake in a moderate oven thirty minutes. Cut in squares and serve hot or cold with whipped cream sweetened and flavored.


CONTENTS · BIBLIOGRAPHIC RECORD
  Swedish Bread Buns  
 
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