1 c Butter
1/2 c Shortening
3 c Sugar
6 lg Eggs
3 c Flour
1/2 ts Each: salt; baking powder,
-allspice; & nutmeg
3/4 ts Cinnamon
1 c Apple cider
1 ts Vanilla
-------------------------------CARAMEL GLAZE-------------------------------
1/2 c Sugar
1/2 ts Baking soda
1/4 c Each: butter; dark corn
-syrup and buttermilk
1 ts Vanilla
CAKE: Soften butter and shortening. Add sugar. Beat 10 minutes with mixer
at medium speed. Add eggs, one at a time. Add other ingredients. Beat well.
Bake in 10-inch tube pan at 325 for 90 minutes. CARAMEL GLAZE: Combine all
ingredients and boil for 10 minutes. Drizzle over warm cake. Note: If well
covered, cake will stay moist for many days. This is a large cake and makes
too much batter for a bundt pan. A winner at the Texas State Fair!
MRS OLIE D. BROWN
AUBREY, AR
From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
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