Polish Apple Raisin Cake that is!
I got this recipe from Barb Eastman’s comment on
Amusing Florist 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 granulated sugar
4 eggs
2 cups all purpose flour
2 tsp. cinnamon
1 tsp. baking soda
3 ccups apples, grated (2-3 apples, depending on size)
1-½ cups raisins (half for the cake and half for the topping)
1-½ cups chopped walnuts (half for the cake and half for the topping)
½ cup brown sugar (all for the topping—none in the cake)
For the cake:
Preheat oven to 350F.
Cream 2 sticks of butter with 2 cups sugar, ‘til light and pale.
Add eggs, one at a time, mixing until incorporated.
Add flour, cinnamon, baking soda and beat for about 3 minutes.
Fold in 2 Cups of apples, ¾ cup raisins, and ¾ cup walnuts.
Tried adding a handful of Caramel Bits to the batter - OMG good good good!
Grease and flour a large spring form pan.
Bake at 350 for 1 to 1 hour 15 minutes (toothpick should come out clean).
Cool cake.
For topping
Melt remaining stick of butter with ½ c. brown sugar.
Bring to a boil and then add the remaining raisins,
1 cup grated apple and the remaining walnuts.
Turn down the heat and cook slowly until the raisins plump and the sauce begins to thicken.
With a wooden skewer, pierce the cake and then pour the sauce over the cake.
I like using a broken mahogany knitting needle to make holes.
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).
Whipped Cream is a must have
This is an incredible and forgiving cake recipe,
I have made it twice now, second time around I goofed
and put all 3 cups of apples into the batter – the cake came out fine.
Also on the second time around I used black walnuts – delish!
Would make a great Thanksgiving dessert – as it can be made days ahead.
I would use regular walnuts tho, unless you KNOW everyone coming loves Black Walnuts!
But hey, cover yourself with a Pumpkin Pie from Walter Knoll Florist’s Bakery friends on the hill!
