This delicious dessert has been on the St. Philip’s Church Tea Room menu since the Tea Room’s beginnings in 1952.

  • 4 eggs
  • 3 cups sugar
  • 8 tablespoons flour
  • 5 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups chopped tart cooking apples
  • 2 cups chopped pecans or walnuts
  • 2 teaspoons vanilla

Beat whole eggs in electric mixer or with a rotary beater until very frothy and lemon-colored. Add other ingredients in above order. Pour into two well-buttered baking pans about 8 x 12 inches. Bake in 325 degree oven about 45 minutes or until crusty and brown. To serve, scoop up with pancake turner (keeping crusty part on top), pile on large plate and cover with whipped cream and a sprinkling of the chopped nuts, or make 16 individual servings.

Mrs. Cornelius Huguenin
(Evelyn Anderson)