Recipe - Appalachian Spoon And Fork Cake

1 cup Chopped pecans
Three fourths cup Firmly packed dark brown
sugar
1 teaspoon Cinnamon
2/3 cup Raisins
8 tablespoon Unsalted butter; melted and
cooled
2 cup Cake flour
1 cup Yellow cornmeal
Three fourths cup Sugar
1 teaspoon Baking powder
One half teaspoon Baking soda
One fourth teaspoon Salt
3 Eggs; lightly beaten
1 cup Sour cream
1 teaspoon Vanilla

Lightly butter and flour a 9 inch springform pan. Combine the pecans, brown
sugar, and cinnamon in a medium bowl. Mix well. Remove One half cup of this
mixture and set aside. Add the raisins and One fourth cup of the melted butter to
the remaining pecan mixture. Set aside. Combine the flour, cornmeal,
granulated sugar, baking powder, baking soda, and salt in a large bowl.
With a wooden spoon beat in the eggs, sour cream, remaining butter and
vanilla until smooth. Spread half the batter over the bottom of the
prepared pan. Sprinkle the raisin mixture over the top. Carefully spread
the remaining batter over the top of the raisin mixture, and sprinkle with
the reserved One half cup nut mixture. Bake until a toothpick inserted in the
centre of the cake comes out fairly clean, 45 to 50 minutes. Cool on a wire
rack before removing the sides of the pan. Makes 8 servings.

Formatted for MasterCook by Mardi amdesjar@mb.sympatico.ca November 22,
1997.

Recipe by: unknown cookbook

Posted to MCRecipe Digest V1 #922 by Mardi amdesjar@mb.sympatico.ca on
Nov 25, 1997