Recipe - Baked Apple Pudding

One half cup Shortening
2 cup Sugar
2 Eggs
2 One fourth cup Allpurpose flour
2 teaspoon Baking soda
One half teaspoon Salt
2 teaspoon Ground cinnamon
1 One half teaspoon Ground nutmeg
4 cup Applesauce
1 cup Firmly packed brown sugar
1 cup Chopped pecans or walnuts
2 tablespoon Butter or margarine
Whipped cream or vanilla ice
cream

Cream shortening; gradually add 2 cups sugar, beating well at medium speed
of an electric mixer. Add eggs, one at a time, beating well after each
addition.

Combine flour and next 4 ingredients in a medium bowl; stir well. Add flour
mixture to creamed mixture alternately wity applesauce, beginning and
ending with flour mixture. Mix well after each addition. (Mixture will be
very wet.)

Pour batter into a greased and floured 13 x 9 x 2inch baking pan.

Combine 1 cup brown sugar, pecans, and butter in a small bowl; mix well
with a fork. Sprinkle brown sugar mixture over batter, lightly pressing
into batter.

Bake at 350 degrees for 45 to 55 minutes, or until a wooden pick inserted
in center comes out clean.

To serve, cut into squares; invert each square onto a dessert plate. Serve
warm topped with whipped cream or ice cream.

Recipe taken from *A 1992 Hometown Collection America's Best Recipes*
Recipe submitted by Janet Trowbridge and originally included in *Holladay
7th Ward Cookbook*

Posted to BakeryShoppe Digest V1 #191 by alyag@juno.com (Gayle L.) on Aug
16, 1997