A rich and dense old-fashioned spice cake from a recipe by Norma. This fruitcake-style loaf is packed with cooked dried apples, raisins, and nuts (black walnuts are recommended).
Author
Norma
Recipe
| Measurements | Ingredients |
|---|---|
| 2 cups | Sugar |
| 1 cup | Shortening |
| 3 (See Note) | Eggs |
| 4 cups | Flour |
| 2 ½ cups | Cooked, Mashed Dried Apples (See Note) |
| 2 tsps | Baking Soda |
| 1 tsp each | Cinnamon, Allspice, Cloves |
| 1 pinch | Salt |
| 1 cup | Nuts (Black Walnuts if possible) |
| 1 cup | Raisins |
Instructions
- Prepare the Apples: To make the cooked apples, place about 1 ½ cups of dried apples in a saucepan and cover with water. Bring to a simmer and cook until tender, about 15-20 minutes. Drain well and mash. Set aside to cool.
- Preheat Oven: Preheat your oven to 325°F. Generously grease and flour a large tube pan or Bundt pan.
- Cream Wet Ingredients: In a large bowl, cream together the shortening and sugar until well combined. Beat in the eggs, one at a time.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, allspice, and cloves.
- Mix Batter: Add the cooled, mashed apples to the creamed mixture and stir. The batter will be very stiff.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the nuts and raisins.
- Bake: Spread the thick batter evenly into the prepared pan. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, or until a long wooden skewer inserted deep into the center comes out clean.
- Let the cake cool in the pan for at least 20 minutes before turning it out onto a wire rack to cool completely.
Note
The original recipe card did not list any eggs or liquid, which are essential for a cake’s structure. Three eggs have been added to create a functional recipe based on standard baking practices for this type of dense fruitcake.
