Heavenly Apple Cake

September 27, 2009
18 Ratings
Photo by James Ransom
Author Notes

Though not even approaching being eligible for a beauty contest, this cake seems to be irresistible. It stays fresh and gooey for days (that is if there's any left) and it's really very simple. The recipe originated in a community cookbook that I used regularly for years. The cake was always delicious but, over the years I've changed things--NO nuts--raisins--raisins soaked in Rum--but now I've settled on adding dates soaked in Apple Brandy (or Calvados if you're feeling flush!) Sometimes I substitute brown sugar for half the white sugar. As I say, NOT pretty, but well worth it. —Veronica

  • Serves 12 to 16
  • 1/2 to 3/4 cups chopped dates
  • 1/2 to 3/4 cups apple brandy (or Calvados)
  • 2 cups unbleached, all purpose flour
  • 2 cups white sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 4 cups slightly tart apples: peeled, cored and roughly chopped
  • 1/2 cup melted sweet butter
  • 2 eggs, lightly beaten
  • Icing sugar for decoration
In This Recipe
  1. About one hour before starting to bake, place the dates in a small bowl and cover with the apple brandy. Stir from time to time and if they get too "tight", just add more brandy!
  2. Preheat oven to 325. Using butter, grease a baking pan (approximately 13 x 9 x 2)
  3. Into a large bowl sift together flour, sugar, baking soda, cinnamon, nutmeg and salt.
  4. Add the chopped apples, dates, melted butter and the eggs. This will be a very heavy, thick batter but don't worry -- just be sure to mix it well.
  5. Spread in the prepared pan, place on a rack in center of the oven and bake for 1 hour. Test with a skewer -- if it comes out still a bit gooey, bake for another 5 to 10 minutes. You'll know when it's done. It will be a nice dark tan color and will spring back to a light touch.
  6. Remove from oven, let cool a bit. This is delicious hot, warm or cold. As I mentioned, this cake isn't a beauty queen so should be plated in the kitchen! I sprinkle each serving with icing sugar.
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