Ingredients:

175g soft light brown sugar
250g butter
900g dessert apples such as coxs
grated rind of 1 lemon
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
50g walnut places
175g caster sugar
3 eggs separated
1 tbsp milk
175g plain white flour

To serve:

creme fraiche
2 pieces preserved stem ginger in syrup drained and chopped

Put the brown sugar and 75g of the butter in a heavy based saucepan in the simmering ovenuntil melted.
Transfer to the simmering plate bring to the boil and cook for 2 minutes stirring.

Spread twothirds over the base of a 250mm springrelease cake tin.

Carefully add 150ml water to the caramel remaining in the pan and return to the heat.

Bring to the boil and simmer until the caramel is dissolved and syrupy.

Peel core and thickly slice the apples Arrange over the base of the tin. Mix together the grated lemon rind nutmeg cinnamon and walnuts. Scatter over the apples.

Cream the remaining butter and caster sugar together in a bowl.

Gradually beat in the egg yolks with the milk. In a separate bowl whisk the egg whites until stiff.
Fold into the creamed mixture alternately with the flour.

Spoon the mixture over the apples in the tin and smooth evenly.

Bake on the grid shelf on the floor of the roasting ovenfor 40 minutes.

Slide the cold plain shelf onto the runners just above towards the end of cooking if the cake appears to be overbrowning.

Leave to cool in the tin for 5 minutes then invert onto a wire rack and brush the apples with the remaining caramel.

Serve while still slightly warm with came fraiche flavoured with a little chopped stem ginger.

For optimum colour and flavour use light muscovado sugar. This cake will keep well wrapped in foil and stored in an airtight container in a cool place for up to 2 days.

Makes 8 slices

Ingredients:

5 eggs
2 c. super fine sugar
3 c. flour
2 c. black walnuts
1/2 lb. butter
1/2 c. milk
2 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. lemon extract

Directions:

Cream butter and sugar. Add egg yolks, milk with lemon extract alternately with flour, baking powder and nutmeg. Add walnuts and fold in stiffly beaten egg whites. Bake in slow oven at 325 degrees for 55 to 70 minutes. Use staff pan. After cooling throughly, wrap in foil.

Storing Tip: May be kept 1 or 2 weeks in cake tin in a cool place.

Ingredients:

1 c. granulated sugar
1 c. Miracle Whip
2 c. plus 1 tbsp. flour
2 tsp. soda
1 c. chopped dates, placed in 1 c. boiling water, let stand until cool
1 tsp. vanilla

Directions:

Mix all ingredients. Sprinkle brown sugar on top. Bake in 8 x 8 inch pan for 30 minutes at 350 degrees.

Ingredients:

4 med. cooking apples
2 eggs
1 tsp. vanilla
1 c. cooking oil
1 1/2 c. sugar
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 c. walnuts, finely chopped

Directions:

Peel, core and finely chop apples. In large mixer bowl, combine eggs and vanilla. Beat at high speed of electric mixer for 2 minutes or until light. Gradually add oil, beating for 2 minutes or until thick.

Gradually beat in sugar, stir together flour, baking soda, salt and cinnamon. Add flour mixture, apples and walnuts alternately to creamed mixture, beat well after each addition. Beat at medium speed for 3 minutes.

Turn batter into greased and floured 9 inch tube pan. Bake in 350 degree oven for 55 to 60 minutes or until cake tests done. Remove from pan after cool. Drizzle with confectioners icing (recipe below).

Confectioner's Icing:

1 c. powdered sugar, sifted
1/4 tsp. vanilla
Milk

In small bowl combine powdered sugar, vanilla, and enough milk to make of drizzling consistency.