Sister’s Special Apple Caramel Cake

You remember I told y’all sister didn’t want me to make no cakes to take to Miz Pruitt’s setting up. She was braggin on her cooking and throwin off on mine, like to have burned me up but I didn’t say nothin. I just kept my mouth shut and let that old girl talk a blue streak. Anyways, this cake she brought to the settin up was pretty good. Now, I wont say it was better than mine, cause it wasn’t but it was pretty good.

Friends, this is one of sister’s cakes she took to Miz Pruitt’s setting up. Now I hate to say it but there was not one crumb left. Everybody bragged on sister’s cake and she was prancing around like she had won first place in a cake cooking contest. I thought y’all might like to make one for yourself so I got her recipe. It was pretty good but don’t let Sister know I said that. I don’t want to give her the big head.

Ingredients:

2 cups sugar

1 cup canola oil

3 eggs

3 cups self rising flour

1 tsp. cinnamon

2 tsp. vanilla

3 cups, peeled, chipped apples

1 1/2 cups raisins

1 1/2 cups chopped pecans

1 cup flaked coconut

Preheat oven to 325 degrees.

Spray a 9 or 10 inch tube pan with nonstick cooking spray. Lightly flour it.

Mix together sugar and oil. Add eggs and beat well.

Blend in flour, cinnamon and vanilla. Stir in apples, raisins, coconut and pecans.

Spoon batter in prepared pan. Bake for 1 1/2 hours until wooden pick comes out clean.

Remove from oven immediately pour hot caramel topping over hot cake and allow to soak in.

Let cake cool completely before removing it from pan. Chill for easier slicing.

Caramel topping:

1 cup firmly packed brown sugar

1/2 cup margarine

1/2 cup milk

Combine all ingredients in saucepan. Heat and stir until blended. Boil 2 minutes.

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