Posted by Tara on Thursday, September 15th, 2011
Aunt Polly was a true Southern Belle in her younger days. And she aged with grace and patience and class. And she was a wonderful cook too. I have her hand written recipe for Fresh Apple Cake safely tucked behind A in my recipe box. Having a hand written recipe means a lot to me. Although Aunt Polly was really my husband’s aunt, she made me feel like I was her very own niece. Aunt Polly we miss you, but your Fresh Apple Cake is still a fall favorite at our house.
- 2 cups sugar
- 3 whole eggs
- 2 teaspoons vanilla
- juice of one fresh lemon
- 3 cups plain cake flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 1 1/2 cups vegetable oil
- 3 cups fresh Granny Smith apples chopped fine
- 1 cup chopped pecans or walnuts
- 3/4 cup raisins
In a large mixing bowl, cream the sugar, eggs, lemon juice and vanilla. Set aside. In another large bowl add the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Sift this mixture 2 times. By hand, mix oil alternately with dry ingredients to creamed mixture, starting and ending with dry ingredients. Fold in the chopped apples, nuts, and raisins. Pour batter into a greased and floured bundt pan. Place pan in a 325 degree preheated oven. Bake for approximately 1 hour and 15 minutes. Remove cake from oven and pour caramel glaze over cake while cake is still hot.
In this picture of the cake, I poured some left over salted caramel fondue over the cake instead of the glaze. I think I actually prefer the caramel glaze though.
For the glaze:
- 1 cup sugar
- 1/2 tablespoon Karo white syrup
- 1/2 stick real butter
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk
- 1 teaspoon vanilla
Add the sugar, syrup, buttermilk, butter, and soda to a medium sauce pan. Cook on medium heat stirring constantly until sauce reaches the soft ball stage (I use a candy thermometer), then add the vanilla. Pour glaze over cake while the cake is still hot.
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