Legacy Apple Cake with Brown Sugar Frosting

This is a fantastic cake. It has chunks of apples in it and is covered with brown sugar frosting.
When you make the frosting, it make not seem like enough. But, believe me, it is.
It is really moist. It is also made with whole wheat flour. So, it you are looking to add more whole grains to your diet, this fits the bill.

Preheat your oven to 325 degrees Fahrenheit.
Grease and flour a 9"x13" cake pan.

Ingredients:

CAKE-
2-1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 cup(2 sticks) butter, softened
1 cup brown sugar
1 cup sugar
3 large eggs
1/4 cup water
1 teaspoon vanilla extract
5 cups peeled and chopped apples-4 apples

Whisk together the flour, baking soda, baking powder, salt, and spices an a medium bowl. Set aside.
In a mixing bowl, cream the butter and sugars til light and fluffy.
Add the eggs one at a time, beating after each addition.
Mix in the water and vanilla extract.
Blend in the flour mixture and stir til evenly moistened.
Fold in the apples.
Scrape the batter into the prepared pan and bake for 35-45 minutes until the cake tests done when using the toothpick test.
Remove the cake to a wire rack to cool completely.

BROWN SUGAR FROSTING-
5 Tablespoons butter
1/2 cup brown sugar
1/4 teaspoon salt
3 Tablespoons milk
1-1/2 cups powdered sugar
1/2 teaspoon vanilla extract

Melt the butter in a small saucepan. Stir in the brown sugar and salt and cook until the sugar melts.
Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes.
Stir in the powdered sugar and the vanilla extract.
Beat well.
If it seems too thin, add a little more powdered sugar.
Spread over the cake while the frosting is still warm. Otherwise it will cool and firm up and be hard to spread.

If you like walnuts, you may replace 1 cup of the apples with 1 cup walnuts.

Lemon Bundt Cake

This cake is not overly lemony, but it has a glaze that really gives it a big shot of lemon flavor.

Preheat your oven to 350 degrees.
Grease and flour a bundt or tube pan.

Ingredients:

1 cup softened butter or margarine
2 cups granulated sugar
4 eggs
1-1/2 teaspoons lemon extract
1-1/2 vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt- if using salted butter or margarine do not use
1 cup milk
1 Tablespoon grated lemon peel- optional

Glaze:
1/4 cup lemon juice
1 Tablespoon water
1/2 teaspoon lemon extract
3/4 cup granulated sugar

Combine the flour, baking powder, and salt in a bowl. Set aside.
Cream the butter and sugar. Add eggs, beating one egg in completely before adding the next one. Mix in the extracts.
Add the milk and the flour mixture alternately beginning and ending with the milk. Stir in the lemon peel, if you are using.
Pour into the prepared pan.
Bake for 60-70 minutes til it tests done with a toothpick inserted near the center.
Cool for 10 minutes. Invert pan onto a wire rack for 10 more minutes.
Put waxed paper or foil underneath rack to catch extra glaze.
Let the cake cool slightly.
Combine glaze ingredients.
Drizzle over the warm cake with a spoon.
OR
If you have a pastry brush, I recommend you brush the glaze on the cake.
More will stay on the cake instead of ending up on the waxed paper.

Serves 12-16.