Wednesday, November 20, 2013

Still Time For Christmas Quilts, and Apple Cake

If you have a quilt top ready but you thought you were too late to book the quilting - I still have room on the work calendar for a couple more in December.  Call soon...

Now, for the Apple Cake.  Two farms behind us is the Egg Lady.  Last time I was there she gave me a dozen 'old' eggs as a freebie.  Fine by me - there was nothing wrong with them for baking.  I dropped a BS on her, in appreciation for her generosity.  Then DH and I were out for a walk and our other neighbours were quite insistent that I come over and pick some of their apples, because they were all appled-out.  Their fridge was full, the freezer was full, and the garage was full, but the tree was STILL holding on to plenty of delicious goodness.  I had enough eggs and apples, so I made two cakes and took one over to the apple neighbours.

Yum, yum, yum.  This recipe is from my Silver Palate cookbook.
Our best man gave us the set of two cookbooks many years ago.
If you like butter, sugar, and booze you would LOVE these cookbooks.  Mine are almost worn out. Sad but true.

Chunky Apple Walnut Cake, recipe from the Silver Palate, serves 10-12

1 1/2 cups vegetable oil (note: I use 1 c. oil and ½ c. milk)
2 cups sugar (note:  this makes the cake very sweet - you could probably reduce the qty)
3 eggs
2 cups unbleached, all purpose flour
1/8 tsp ground cloves
1 1/4 tsp cinnamon
1/4 tsp ground mace
1 tsp baking soda
3/4 tsp salt
1 cup whole wheat flour
1 1/4 cup walnuts, coarsely chopped
3 1/4 cups coarse chunks of peeled apples
3 Tbsp Calvados or Applejack (note: I have used regular Brandy and noticed no difference)
Apple Cider Glaze (optional)

•    In large bowl beat vegetable oil and sugar until thick and opaque. Add eggs, one at a time, beating well after each addition.
•    In a separate bowl, sift together dry ingredients: white flour, cloves, cinnamon, mace, baking soda and salt. Stir in whole wheat flour. Add to oil and egg mixture until well blended.
•    Add apples, walnuts and Calvados all at once and stir until pieces are evenly distributed.
•    Pour batter into greased 10" round cake pan. Bake 1 hour 15 minutes or until cake tester comes out clean.
•    Let cake rest in pan 10 minutes, then unmold and pour glaze over warm cake, or cut cake and pour glaze over slices.

Apple Cider Glaze - yield 1 ½ c. glaze
1/4 c. sweet butter
2 tbsp brown sugar
6 tbsp (3/8 c.) sugar
3 tbsp Calvados or Applejack (note: I have also used Grand Marnier, which is delicious)
1/4 c. sweet cider or apple juice
2 Tbsp fresh orange juice
2 Tbsp heavy cream

•    Melt butter in small saucepan and stir in both sugars.
•    Add remaining ingredients, stir, and bring to a boil.
•    Reduce heat slightly and cook for 4  minutes.
•    Remove from heat and cool slightly. Pour over cake while still warm.


  1. Why Helen, I do believe your greased 10" round pan has morphed into a square pan :-)
    That's one of the things I worry about, changing the shape because cooking times vary quite a lot when I do it. Do you cook for less time with the square pan?
    Looks yummy BTW!

    1. I like to live dangerously. :-)
      It took the same time in the oven.


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