APPLE CAKE

1/4 c. butter or margarine
1 egg
1/4 tsp. soda
3/4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 c. sugar
1 c. flour
2 c. apples, chopped
1/2 c. nuts, chopped

Mix all together.

Put into 8 x 10 or 9 inch square pan.

Bake at 350 degrees until done, about 45 minutes.

FRESH APPLE CAKE

1 c. oil
1 1/2 c. sugar
2 eggs
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. baking powder
4 c. apple, finely chopped
1/2 c. coconut
1/2 tsp. vanilla
Beat together oil, sugar, eggs and vanilla. Add apples, and set aside.

Sift together flour, salt, baking soda, powder and cinnamon.

Add dry ingredients to apple mixture.

Mix well.

Add coconut.

Spread into a greased and floured 9 x 13 inch pan (or two 8 x 8 inch pans).

Bake at 350 degrees for 35 to 40 minutes.

Cool in pan. For individual cakes.

Divide mixture by filling 18 to 24 cupcake/muffin tins 3/4 full.

Use paper liners.

Bake at 350 degrees for 30 minutes.

HUMMINGBIRD CAKE

2 c. flour
1 tsp. cinnamon
1 tsp. baking soda
1 c. oil
2 c. sugar
1 tsp. salt (optional)
3 eggs
2 c. bananas, diced
1 (8 oz.) can crushed pineapple with juice

Put all ingredients in bowl.

Mix until well blended by hand with a wire whisk or spoon
(about 300 strokes).

Pour into greased and floured 13 x 9 inch pan.

Bake in 350 degree oven for 45 to 60 minutes (test with toothpick).

Bake 40 minutes if using 2 (9 inch) pans. --CREAM CHEESE FROSTING:

1 box confectioners sugar
1 stick margarine
1 (8 oz.) pkg. cream cheese
2 tsp. vanilla
Beat together with electric mixer.
If too thick, add a little milk.

NOTE: Use 1/2 recipe to frost 13 x 9 inch cake.
Cream cheeses and margarine should be at room temperature.