From Barb Eastman’s comment on 1/19/10 red velvet cake blog – “Here is another wonderful recipe for you to try, Di. I got it from my brother Pat’s mother-in-law, Colleen Moening. Uses a 10″ springform pan and it’s outstanding.”
Polish Apple Raisin Cake
3 sticks butter (2 for the cake; one for the topping)
2 cups sugar
2 cups flour
2 tsp. cinnamon
1 tsp. baking soda
3 cups apples, grated (2-3 apples, depending on size)
1-1/2 cups raisins (half for the cake and half for the topping)
1-1/2 cups chopped walnuts (half for the cake and half for the topping – and I like them toasted)
1/2 cup brown sugar (all for the topping—none in the cake)
For the cake
Grease and flour a large spring form pan.
Cream 2 sticks butter with 2 cups sugar, until light and pale.
Add the eggs, one at a time and mix until incorporated.
Add flour, cinnamon and baking soda and beat for about 3 minutes.
Fold in 2 cups apples, 3/4 cup raisins and 3/4 cup walnuts.
Bake in prepared springform pan at 350F for 1 to 1 hour and 15 minutes (toothpick should come out clean).
Cool cake completely before doing topping.
For the topping
Melt remaining stick of butter with 1/2 cup brown sugar.
Bring to a boil and then add the remaining raisins, 1 cup grated apple and remaining walnuts.
Turn down the heat and cook slowly until the raisins plump and the sauce begins to thicken.
With a wooden skewer, wooden knitting needle or the tines of a large fork, pierce the cake and then pour the sauce over the cake.
Allow to cool completely. As the sauce cools it begins to set up.
Serve with whipped cream (whipping cream, sugar to taste, and about 1 tsp. vanilla).
This is an amazing cake – it makes easily enough for a dozen servings! The first time I made this cake I accidentally put all the grated apples into the batter and had to grate more apples for the topping – did not matter, amazing cake! The second time I made this cake I added about half a bag of these Kraft caramel bits – OMG!!!! – so good, but have not been able to find these at my local markets again!