A recipe is likened to a personal expression of poetry/prose...
When shared with others, it extends a part of our innermost being...
For others to enjoy for years to come, not short lived like a rose.
A recipe takes on our individuality and culinary expression, talent and skill...
Brings to mind the likes/dislikes of family and friends, memories of special
Sharing a part of ourselves with others, making memories, spanning time our
"appetites" they fill.
Paula George 2005
Friday, October 14, 2016
Georgia Cornbread Cake
Georgia Cornbread Cake Recipe This recipe comes courtesy of a 86 year old lady that has been cooking since she was 9 years old. The recipe has been in her family for many years. The ground pecans gives it a texture of cornbread, but there isn't any cornmeal in it. This cake is perfect for potlucks or to pack in lunchboxes.
55 min | 20 min prep
1 cup sugar or 1/2 cup Splenda sugar substitute, for baking 1 cup brown sugar or 1/2 cup Splenda brown sugar blend 4 eggs, beaten 1 cup vegetable oil 1 1/2 cups self-rising flour 1 teaspoon vanilla 2 cups pecans, chopped very fine ( I used pecan meal)
I also added 1 cup finely chopped pecans and 1 cup finely chopped dried apricots.
Preheat oven to 350 degrees; lightly grease and flour a 9x13-inch baking dish. Stir together sugar, brown sugar,, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla; add pecan meal and stir until evenly mixed. Stir in chopped pecans and apricots. Spoon into prepared pan and bake for 30 to 35 minutes. GEORGIA CORNBREAD CAKE, my way!