Good morning everyone! I hope you are all having a great week. I thought I would share what I have been doing this morning.
This cake is the main reason I make apple butter every year. Women in my family have been making this cake for many, many generations. I can hardly recall a family get to together that someone didn’t bring one of these cakes.
I used to use my Aunt Emily’s recipe but my cousin Fern Rose sent me her recipe several years ago and I have used it ever since.
1/2 cup sugar, 1/2 cup oil, 1/3 cup molasses, 1 egg, 1/2 cup buttermilk, 3 and 1/2 cups self rising flour, 1 tsp vanilla, 1 tsp ginger.
Mix sugar, oil, molasses and egg until creamy. Add vanilla and ginger. Add flour and buttermilk a little at a time until mixed well. Put on floured surface and divide into six balls. Roll out with rolling pin until not too thick. Put each cake in same size skillet or cake pan. Bake 10 min at 350° . Put applesauce or apple butter between layers while cake is still hot.
She said this recipe was handed down to her by her husband Bill’s great aunt Jane McCowan.
This cake is better if it sits for a day or two before eating it. We love it with buttermilk.
I hope you all have a great day. Enjoy this beautiful fall weather. God bless.