Polish Apple Raisin Cake

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
4 eggs
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!

Don’t have time or it’s too hot to bake?  Check out the pies and cakes and cookies at Walter Knoll Florist!

Turtle Pecan Cheesecake anyone?

How about a Cookie Recipe!

BUTTER BALLS

Whether you call them Cuernitos (Mexican), Kourabiedes (Greek), or Butter Balls these cookies are everyone’s favorite! The following recipe uses granulated OR powdered sugar—the granulated sugar cookies have a more “sandy” texture and the powdered sugar version is a creamier cookie. If you use almonds, add 1/2 tsp almond extract along with the vanilla extract.

3 sticks unsalted room temp butter
3/8 cup granulated sugar
OR 3/4 cup powdered(confectioner’s) sugar
3 tsp vanilla extract
1/2 tsp salt
3 cups flour
1.5 cups finely chopped nuts, either pecans, walnuts, almonds or pistachios (chop with a knife—don’t use a grinder or food processor, the nuts will be too fine)
1.5 to 2 cups powdered sugar for dusting

Preheat oven to 325F.
Cream together softened butter and sugar until well combined, mix in the extract(s) then gradually add salt and flour and finally the chopped nuts. Roll into 1 tsp size balls and lay out on un-greased cookie sheet about an inch apart. Bake for 15 to 20 minutes. They’ll just barely brown on the edges and bottoms. Remove to cooling racks and dust liberally with powdered sugar. (I put tea-towels under the racks to collect the excess powdered sugar which can be collected and used for the second dusting.) When cool, again sift more powdered sugar over them. These keep really well in a cookie tin.

These cookies are often called
“Wedding Cookies” and we just happen to have lots of wedding information.

And, finally, if you just don’t have the time or urge to bake, you can buy freshly baked cookies for delivery anywhere across the USA!