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APIES CAKE MAKES FOUR 6-INCH ROUND CAKES This is one of my favorite memories from childhood. It is a recipe for a breakfast cake that my grandfather made. 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. Some of the family used to spread it with butter. Fact is, Apies Cake is delicious just the way it is. It is somewhat dense and not very sweet. The cake was originally made with lard.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 that I still remember. We also switched to buttermilk when we could no longer find sour milk. 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 my mother and me 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 (see notes below) 3/4 cup melted shortening or lard (see notes below) 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. They can be frozen for up to 6 months. 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 will 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 many years. Do not use regular milk that has turned sour because that is different. Use the buttermilk instead. As for lard, if you can find it, is not as unhealthy as it sounds, assuming it is pure lard. If you can't find it, use the shortening, but I would recommend one without trans fat. I plan to try this with canola oil and will post the results.

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SIMILAR OR RELATED RECIPES Mrs. Rickert's Crumb Cake Nana Ranck's Molasses Cake Fastnachts (PA Dutch Cruellers) Apies Cookies Additional Cake Recipes Additional Pennsylvania Dutch Recipes

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