There is a cool contest going on in the Ebay Forums. One of the ACEO groups is putting together a cookbook using ACEO artwork related to the submitted recipe. I entered a yummy Caramel Apple Cake and ACEO watercolor. Here are the rules if you want more info:
Entries are accepted unti the middle of April so Hurry!
Here is my recipe
Caramel Apple Cake
1 ½ C. Oil
1 ½ C. Sugar
½ C. Packed brown sugar
3 Eggs
3 C. Flour
2 teas. Cinnamon
½ teas. Nutmeg
1 teas. Baking soda
½ teas. Salt
3 ½ C. Diced peeled apples
1 C. Chopped walnuts
2 teas. Vanilla extract
Caramel Icing:
½ C. Packed brown sugar
1/3 C. Light cream
¼ C. Butter or margarine
Dash Salt
1 C. Confectioners’ sugar
Chopped walnuts, optional
In a mixing bowl, combine oil and sugars. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to batter and stir well. Fold in apples, walnuts and vanilla. Pour into a greased and floured 10 in. tube pan or bundt pan. Bake at 325 degrees for 1 ½ hours or until cake tests done. Cool in pan 10 minutes; remove to a wire rack to cool completely.
Heat brown sugar, cream, butter and salt until sugar is dissolved. Cool to room temp. Beat in confectioners’ sugar until smooth; drizzle over cake. Sprinkle with nuts if desired. Yield: 12-16 servings.
1 ½ C. Oil
1 ½ C. Sugar
½ C. Packed brown sugar
3 Eggs
3 C. Flour
2 teas. Cinnamon
½ teas. Nutmeg
1 teas. Baking soda
½ teas. Salt
3 ½ C. Diced peeled apples
1 C. Chopped walnuts
2 teas. Vanilla extract
Caramel Icing:
½ C. Packed brown sugar
1/3 C. Light cream
¼ C. Butter or margarine
Dash Salt
1 C. Confectioners’ sugar
Chopped walnuts, optional
In a mixing bowl, combine oil and sugars. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to batter and stir well. Fold in apples, walnuts and vanilla. Pour into a greased and floured 10 in. tube pan or bundt pan. Bake at 325 degrees for 1 ½ hours or until cake tests done. Cool in pan 10 minutes; remove to a wire rack to cool completely.
Heat brown sugar, cream, butter and salt until sugar is dissolved. Cool to room temp. Beat in confectioners’ sugar until smooth; drizzle over cake. Sprinkle with nuts if desired. Yield: 12-16 servings.
5 comments:
What a cool idea! Love what you have submitted! I am off to check it out!
hmmm..just got an ebay error when I clicked your link..any different ways to check it out?
Delilah - It works for me, but maybe your have to be signed into Ebay for it to work.
You can also get there by checking out the Ebay Group: ACEO ~ Art Cards Editions and Originals. They have links at the top of their page.
Thanks for visiting - I need to add you to my blog roll!
OOPs - you are already there - I forget you are Shabby Chic :)
Love this! Must try out this recipe. I did "artonaplate" also. It was a hoot!
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