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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mary Redman Walker Apple Spice Cake Recipe

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This recipe for Mary Redman Walker Apple Spice Cake is from First Baptist Church of Holland, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 C unsalted butter (1stick) softened
2 C sugar
2 large eggs
1 tsp. vanilla extract
2 T vegatable oil
2 C flour
1 tsp baking soda
1 tsp salt
2 tsp. ground cinnamon
2 C. Granny Smith apples diced 1/2" peel on
1 C chopped pecans
1 C raisins (optional)
Directions:
Directions:
First of all, understand the finished batter for the cake will be thick. Almost like that of a fruit cake. Resist the temptation to add more liquid.

Combine first five incredients in your mixer bowl. Miix until blended.

In separate bowl, conbine flour and next 4 ingredients. Add this to your mixer bowl and mix until blended.

Stir in the apples, pecans and raisins mixing well. Remember, the mix will seem dry, but do not add additional liquid as there will be plenty in the apples.

Spread batter into a greased 9"X13" pan, old fruit cake or pound cake baking pan.

Bake for 45 minutes at 325º or until a wooden pick inserted in the center comes out clean. Let cool completely in the pan on a wire rack.

If you want to really 'wow' this cake, drizzle sorghum molasses over the top and sides of the cake while it cools on the wire rack. The molasses will soak down the sides and into the cake.
Personal Notes:
Personal Notes:
My Aunt Mary's recipe. This cake, with the molasses drizzle, was always taken to the deer hunting camp up in the mountains of Virginia. It was left out on the screened poarch for a couple of days to let the colds nights and cool days 'age' the flavor. The first cutting was always for desert after the evening meal on Tuesday night of the hunting week.

 

 

 

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