APIES CAKE

MAKES FOUR 6-INCH ROUND CAKES

This is one of my favorite memories from childhood. It is a somewhat dense breakfast cake that my grandfather made every week. He would have some for breakfast and a piece as a late night snack. Often he dunked it in coffee, but for the late night snack he held the piece of cake under running water to slightly moisten it. Although I prefer it not dunked, I must admit that, when I was young, I liked it under that running water and still do it occasionally. Some of the family used to spread it with butter. Fact is, it is delicious just the way it is. The cake was originally made with lard. We changed to shortening when lard became difficult to find. I must admit that the lard seemed to add extra flavor, but I don't miss it anymore. Pappy used to make this using coffee cups to measure. He adjusted the amount of lard he used according to the wetness of the batter. It took us a long time to figure out the correct amounts.

INGREDIENTS

1-1/2 cups sugar, plus 1 tablespoon

3-1/2 cups all purpose flour

1/2 teaspoon salt

2 teaspoons baking soda

1 cup sour milk or buttermilk

3/4 cup melted shortening or lard

Preheat the oven to 350° F. Grease 4 6-inch round pie pans. Combine the sugar, flour and salt. Mix the baking soda into the sour milk. Stir the sour milk mixture into the dry ingredients. Gradually add the melted shortening, beating well. Batter will be moist, but stiff. (If batter sticks too much to hands, it is too moist. Add a little flour.) Divide evenly among prepared cake pans. Bake for 30-35 minutes. Cool on racks for 10 minutes. Remove from pans and cool completely. Store cakes in plastic wrap or an airtight container until serving. They will keep in a cool place for up to 1 week. Can be frozen.

Notes: You can use other size or shape baking pans. Just be certain the batter comes up the sides at least 1 to 1-1/2 inches, otherwise this cake be more like a cookie. Adjust the baking time accordingly. Sour milk is difficult to find. As a matter of fact, I haven't seen it for years. Do not use regular milk that has turned sour because that is different. Use the buttermilk instead.

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