Aunt Polly’s Fresh Apple Cake
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.
Filed in Uncategorized | 8 responses so far
8 Responses to “Aunt Polly’s Fresh Apple Cake”
Tara this recipe looks so delicious and what a special one too!
This sounds delicious. Only one thing, there’s no leavening mentioned – is this correct?
Hi Mary. Some how the 1 teaspoon of soda didn’t show up in this post! Thanks for asking that question. I have made the correction.
Hi Tara, Made this wonderful cake yesterday and it is as good, even better than the picture. I think I will eliminate the glaze next time as it
is very sweet and not necessary with all the wonderful ingredients.
Thanks for sharing, it’s a keeper.
That is almost the same recipe as my MIL fresh apple cake. She uses all purpose flour and a vanilla glaze. I love cake flour so I am going to try that next time. The glaze looks to die for.
Thanks for stopping by Tina. Hope the cake is as good as your MIL’s!
Glad the cake turned out well Carol. I agree, if you make that caramel fondue, it certainly wouldn’t need the glaze.
Oh my this looks so amazing!!! I am bookmarking this for fall! Thanks for sharing.