Apple Coffee Can Bread

• 4 med sized apples (Cortlands or Northern Spy)
• 2 C sugar
• 1 c coarsly chopped pecans
• 3 C sifted flour
• 2 tsp baking soda
• 1/2 tsp allspice
• 1/2 tsp nutmeg
• 1 tsp cinnamon
• 1 c unsalted butter
• 1 T vanilla
• 2 large eggs

Heat oven to 325. Grease and flour 3, clean, one pound coffee cans.
Tie a double band of aluminum foil around the cans to extend the height 2 inches. (Like a souffle collar) Grease the foil.

Peel, core, and finely dice the apples. Place in a large bowl and mix WI sugar and pecans. Sift in the flour, baking soda, and spices. Mix well. Melt the butter in a saucepan, stir in the vanilla.

Lightly beat the eggs. Stir the eggs, and the butter mixture into the apple mixture. Spoon the batter into the cans and bake 11/4 hours. A skewer inserted through the center of the cake should come out clean.
Cool cakes in the cans for 10 min. Remove to a wire rack to finish cooling.

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