FRESH APPLE CAKE WITH CARAMEL SAUCE

Some time back one of my brothers contacted me to see if I had the Apple Cake recipe that my mother used to make with "the sauce".  I said I didn't think I had it but then I remembered a recipe book that her Wellington church group had compiled and wondered if it might be there.  The book is very dog eared with no front or back cover and I found the page easily because it was covered with dried grated apple splotches.

It is the recipe at the top right of the page.  Called Apple Pudding. It is so moist that it is reminiscent of a steamed pudding.  I simplified the mixing a little and changed it just a bit.

1.  Put 1 Cup sugar and 1/4 C. melted butter into a medium bowl and stir in 1 T. cider vinegar.  
2.  Coarse grate 3- 4 medium apples to make 2 packed cups.  I didn't peel them.  After coring them I cut them into 4 pieces and grated them with the peel side out and at the end there would be most of the peel left to throw away.  Stir each cup into the sugar quickly to keep them from oxidizing.
3.  Add:  1 egg
               1 tsp. cinnamon
                1/2 tsp. nutmeg
                1/2 tsp. salt
                1 tsp. baking soda
                 1 Cup flour
4.  Add: 1/2 C. chopped nuts, raisins or dried cranberries if desired.  I loved the cranberries and of course the nuts.  
5.  Bake in an 8 inch sprayed pan for 30-35 minutes at 350 or until the center is firm.   It makes about 6 servings so you might want to double it.  I am sure with our group we always did at home.

Sauce:
 1.  In a medium saucepan mix together:
                    1/2 C. butter
                    1 C. sugar
                    1/2 C. half and half or evaporated milk
2.  Simmer on low until thick about 10 minutes or so.  I added about 1/4 cup of Kraft Caramel Bits at this point (optional) and 1 tsp. of vanilla.  Serve over the cake with a scoop of ice cream.  WOW!   I should find out what else is in that recipe book.