Kalmia wrote:
> On Sep 2, 6:03 pm, "Felice" > wrote:
>> It's been a busy week in Lake Wobegon, so here's another favorite that I
>> just turned out. I have several applesauce cakes but we call this
>>
>> APPLESAUCE CAKE (THE MOIST ONE)
>>
>> 1 3/8 cups flour
>> 1 1/2 teaspoons baking powder
>> 1/2 teaspoon salt
>> 1 1/2 teaspoon cinnamon
>> 1/2 teaspoon nutmeg
>> 2 eggs
>> 1/3 cup peanut oil
>> 1 cup sugar
>> 1/2 teaspoon vanilla
>> 7-8 ounces jarred applesauce
>> 1/2 pound carrots, shredded
>> 1/2 cup golden raisins
>> 1/2 cup chopped walnuts
>>
>> Mix flour, baking, soda, salt, cinnamon and nutmeg in a large bowl. In
>> smaller bowl, beat the eggs and stir in the oil, sugar and vanilla. Add the
>> applesauce and carrots and mix well. Add the applesauce mixture to the flour
>> mixture, stirring just enough to moisten. Fold in the raisins and walnuts.
>> Pour into a greased loaf pan and bake about 30-35 minutes at 350.
>>
>> Note: You see a lot of fractional measurements? That's because I halved the
>> recipe. I believe the original called for a 9x13 pan.
>
>
> I treat my 1/8 C measure like gold - it came from a yard sale of
> assorted Tupperware stuff, along with a 2/3 and 3/4 C measures, one
> thin dime each. Why oh why is it so hard to find 1/8 C dry measures?
> I have never seen one outside of that yardsale.
>
I have 1/8th cup and 2 Tbsp measures and a variety of other odd ones.

--
Jean B.