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Walter: Now, Jan.
Jan: Yes.
Walter: I'm working a little more on Irish stuff, and this is a cake that I made years
ago for St. Patrick's Day, which is on the 17th of March.
Jan: The 17th of March, and believe it or not, we're going to get springtime, eventually.
Walter: Eventually, yeah. But that's going to be the latter part of May, I think.
Jan: No. I can't wait that long.
Walter: Before you folks got here, I had put a stick and a half of butter in here, creamed
that with a half cup of sugar, and then added three eggs, one at a time.
Jan: Now why do you put them in there one at a time, Walter?
Walter: To get them more fully incorporated into the batter.
Jan: Okay. Just checking.
Walter: And also to whip a little air into it.
Jan: Yes.
Walter: Then I just added the dry ingredients, which I didn't add a little at a time. That's
a cup and a half of flour, a teaspoon and a half of baking powder, and a little bit
of salt.
Jan: Yes. Just a pinch.
Walter: Now you can either fold the apples in and then fold the flour mixture in by hand,
or do what I do, which is not what I said in the recipe. I just wanted to keep you on
your toes.
Jan: Alright.
Walter: Do what I do and put the flour mixture in and let the mixer mix it in for you.
Jan: Alright.
Walter: Either way, you're going to look at the amount of batter I have here, and what
I'm going to put in, and say, "The man's lost his mind." He has not. This has more apples
than it has cake, and just enough apples to hold it together. So, it's kind of a cake,
kind of a pie, kind of a pudding, kind of a good thing.
Now we're going to add to that the zest of a lemon, which is where the flavor in it comes
from, and three apples, peeled and chopped up. I don't chop them very fine, because I
think the apple pieces left in it are a good thing.
Jan: What kind of apples did you use, Walter?
Walter: I used Granny Smiths...