TIMS Apple Spice Cake....

A forum to discuss Chronic Cerebrospinal Venous Insufficiency and its relationship to Multiple Sclerosis.

TIMS Apple Spice Cake....

Postby ozarkcanoer » Wed Nov 11, 2009 4:23 pm

This cake got me in the door at the Hope Center for Neurological Disorders. please go to : http://hopecenter.wustl.edu. Dr. Thomas A. Woolsey and Dr. Mark P. Goldberg both ate a piece of this cake I baked. If you go to the above website you will see both of these wonderful scientists and their amazing backgrounds. Both Tom and Mark listened carefully and with full attention to me when I presented the case for CCSVI. Dr. Goldberg let me present CCSVI in an open meeting. Ears were open and attentive. No scoffing from any neurologists. Hope does happen !!!!!!

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Apple Spice Cake - From "Joy of Cooking", 1997 edition

This cake tastes spicier once it has cooled and rested for a couple of hours, but if you like your apple cake on the spicy side and enjoy eating it warm, increase all of the spices by just a pinch. We use tart green apples (Note from Jill : Granny Smith apples) with the skins left on.

Preheat the oven to 350 degrees F. Grease and flour one 8 x 8 inch pan.

Whisk together thoroughly in a large bowl, pinching out any lumps in the brown sugar :

1 1/2 cups all-purpose flour, or a combination of all-purpose and whole-wheat flour
1 cup packed dark brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Add and stir together until smooth :
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Postby bestadmom » Wed Nov 11, 2009 4:26 pm

OK, we all need to bring these on every "sales call" we go on!!!
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Once again, LOL

Postby ozarkcanoer » Wed Nov 11, 2009 4:26 pm

Apple Spice Cake - From "Joy of Cooking", 1997 edition

This cake tastes spicier once it has cooled and rested for a couple of hours, but if you like your apple cake on the spicy side and enjoy eating it warm, increase all of the spices by just a pinch. We use tart green apples (Note from Jill : Granny Smith apples) with the skins left on.

Preheat the oven to 350 degrees F. Grease and flour one 8 x 8 inch pan.

Whisk together thoroughly in a large bowl, pinching out any lumps in the brown sugar :

1 1/2 cups all-purpose flour, or a combination of all-purpose and whole-wheat flour
1 cup packed dark brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Add and stir together until smooth :

1 cup buttermilk
1/2 cup vegetable oil
2 tablespoons rum or brandy (optional)
1 teaspoon vanilla

stir in :

1 cup chopped apples
1/2 cup chopped walnuts or pecans

scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean 40 to 45 minutes. Let cool in the pan on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan. Invert the cake onto the rack and allow to cool. Serve warm plain or with whipped cream or ice cream.
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Location: St. Louis, Missouri


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