Lairds Applejack Pound Cake Recipes

STRAWBERRY ANGEL FLUFF CAKE

Steps:

• Thaw berries.
• Put squares of cake in lg. loaf cake pan.
• Add hot water to jello and let set in the refridg. til starts to jel.
• When jello is somewhat jelled add berries.
• In another bowl whip cream.
• In another bowl whip egg whites.Add a little sugar.
• Combine whipped cream and egg whites and add to jello mixture.
• Pour over cake squares.
• Regridgerate til set.

APPLEJACK DONUTS

Steps:

• Beat the shortening and brown sugar at medium speed of an electric mixer until blended.
• Add the applesauce and egg; beat well.
• Combine the flour, baking soda, salt, nutmeg and cinnamon.
• Add to the shortening mixture. Beat well.
• Roll the dough to 1/2 inch thickness on a lightly floured surface.
• Cut the dough with a floured 2-1/2 inch doughnut cutter.
• Pour the oil to a depth of 2 inches in a large Dutch oven.
• Heat oil to 375 degrees Fahrenheit.
• Drop in 3 to 4 doughnuts at a time.
• Cook 1-1/2 minutes on each side.
• Drain on paper towels.
• Combine 1/2 cup sugar and 2 teaspoons of cinnamon.
• Roll the doughnuts in cinnamon-sugar mixture.
• Cool on wire racks.

LAIRD'S APPLEJACK POUND CAKE

Steps:

• Cream butter & 2 cups sugar 'til light and fluffy.
• Add yolks one at a time, mixing well each time. Add flour alternately with vanilla and applejack in thirds, beating until smooth after each addition.
• In another bowl, beat egg whites until stiff but not dry.
• Beat remaining sugar into egg whites gradually. Gently fold egg yolk mixture into whites.
• Sprinkle nuts on bottom of well buttered 10" tube pan.
• Carefully turn batter into pan.
• Bake in 350 oven for approximately 1&1/2 hours.
• Cool completely and remove from pan.