Norma’s Dried Apple Cake
📜 Collection: UK15 | ✍️ Attribution: Norma | 📂 Category: Desserts A rich and dense old-fashioned spice cake packed with cooked dried apples, raisins, and black walnuts. This fruitcake-style loaf is a perfect, moist treat for autumn and winter gatherings.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 1 hour 45 mins | 20 mins | 12–16 Servings |
🔪 Key Equipment
- large mixing bowl
- whisk
- large tube pan or Bundt pan
- saucepan
- wooden skewer
- wire cooling rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Sugar | granulated |
| 1 cup | Shortening | room temperature |
| 3 large | Eggs | room temperature |
| 4 cups | Flour | all-purpose |
| 2 1/2 cups | Dried Apples | cooked and mashed |
| 2 tsp | Baking Soda | sifted |
| 1 tsp | Cinnamon | ground |
| 1 tsp | Allspice | ground |
| 1 tsp | Cloves | ground |
| 1 pinch | Salt | fine |
| 1 cup | Nuts | chopped, black walnuts recommended |
| 1 cup | Raisins | plumped |
Instructions
Step 1: Prepare the Apples
- Simmer 1 1/2 cups dried apples in water until tender, about 15-20 minutes. Drain well, mash, and set aside to cool completely.
Step 2: Mix the Batter
- Preheat oven to 325°F and grease/flour a large tube or Bundt pan.
- In a large bowl, cream 1 cup shortening and 2 cups sugar until smooth. Beat in 3 large eggs one at a time.
- In a separate bowl, whisk together 4 cups flour, 2 tsp baking soda, 1 pinch salt, 1 tsp cinnamon, 1 tsp allspice, and 1 tsp cloves.
- Stir the 2 1/2 cups mashed dried apples into the creamed mixture, then gradually add the dry ingredients until just combined.
- Fold in 1 cup raisins and 1 cup chopped nuts.
Step 3: Bake and Cool
- Spread the thick batter into the pan and bake for 1 hour 30 minutes to 1 hour 45 minutes, or until a wooden skewer comes out clean.
- Cool in the pan for 20 minutes before turning out onto a wire rack until completely cool and firm to the touch.
💡 Make-Ahead & Storage: This cake improves with age; wrap tightly in plastic wrap and store in a cool, dry place for up to one week, or freeze for up to three months.
Original Recipe Scan
