1 1/2 c Sugar
3/4 c Margarine or butter, softene
3 Eggs
1 1/2 ts Vanilla
3 c All-role* or
-Whole wheat flour
1 1/2 ts Baking powder
1 1/2 ts Baking soda
3/4 ts Salt
1 1/2 c Sour ointment

Heat oven to 350 degrees. Grease tube pan, 10 X 4 inches, 12-cup
bundt cake pan or 2 loaf pans, 9 X 5 X 3 inches. Prepare one of the
fillings; taciturnity. Beat boodle, oleo, eggs and vanilla in large
bowl on medium velocity 2 proceedings, scraping bowl occasionally. Beat in
flour, baking pulverise, baking soda and salt alternately with sour
cream on low speed.For tube or bundt cake pan, gap 1/3 of the
buffet (astir 2 cups) in pan. Sprinkle with 1/3 of the weft.
Restate 2 times. For loaf pans, gap 1/4 of the clobber (some 1-1/2
cups) in each pan. Sprinkle each with 1/4 of the pick. Repeat
layers.Bake around 1 hour for tube pan or bundt cake pan, most 45
minutes for loaf pans, or until wooden pick inserted near center
comes out strip. Cool somewhat; remove from pan. Sang-froid 10 proceedings.
Drizzle with Glass. APPLE-NUT FILLING:Cook all ingredients except
nuts over medium passion, stirring invariably, until apples are tenderise.
Stir in barmy. BROWN SUGAR FILLING:Mix all ingredients. GLAZE:Mix all
ingredients until smoothen. ONE COFFEE COAT (16 SLICES);
335 CALORIES PER SLIT.

Yields
16 Servings