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    You are in: Home / Recipes / Apple Pudding Cake Recipe
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    Apple Pudding Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Cheryl E's Note:

    best served warm with a little ice cream or whipped cream on top....

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      cream 1/2-c.
    2. 2
      butter and 1c.
    3. 3
      sugar until light and fluffy.
    4. 4
      blend in grated apples.
    5. 5
      sift together dry ingredients and stir into apple mixture.
    6. 6
      stir in nuts and raisins.
    7. 7
      spread batter in a lightly greased and floured 13x9x2"pan.
    8. 8
      bake in a 350-f.
    9. 9
      oven for 40 minutes.
    10. 10
      combine 1-tblsp.
    11. 11
      butter and 1/2-c.
    12. 12
      sugar, orange peel and juice.
    13. 13
      bring to a boil over moderate heat.
    14. 14
      reduce temperature and simmer until sugar is dissolved.
    15. 15
      pour over cake when it comes from the oven.
    16. 16
      cut into servings.

    Ratings & Reviews:

    • on July 06, 2004

      15

      Batter was so stiff you could have made cookies with it, never mind trying to spread in pan!!!! And was dry with no water or oil - hard to mix and came out flat looking!! Will not make EVER again!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 08, 2002

      55

      Very good recipe! I added a crisp to the top and it turned out wonderful!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Apple Pudding Cake

    Serving Size: 1 (108 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 366.1
     
    Calories from Fat 138
    37%
    Total Fat 15.3 g
    23%
    Saturated Fat 6.1 g
    30%
    Cholesterol 22.8 mg
    7%
    Sodium 362.5 mg
    15%
    Total Carbohydrate 56.2 g
    18%
    Dietary Fiber 2.7 g
    11%
    Sugars 34.0 g
    136%
    Protein 4.3 g
    8%

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