Thursday, November 10, 2011

Old-fashioned goodness: Grated Apple Cake


Grated Apple Cake
The New Karo All American Cook Book (undated)

2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon nutmeg
½ cup margarine
¾ cup firmly packed brown sugar (I used light)
½ cup Karo dark corn syrup
2 eggs
1 ½ cups coarsely grated pared cooking apple

Sift flour, baking powder, baking soda, salt and nutmeg together; set aside. Blend margarine and brown sugar in mixing bowl. Add Karo syrup, then eggs; blend until smooth. Add the sifted dry ingredients, a small amount at a time, beating until blended. Fold in grated apple. Pour into greased and lightly floured (13x9 ½ x 2 inch) baking pan. Bake in 350 degree F oven about 35 minutes, or until cake tests done. Cut into squares and serve warm with lemon sauce or sour cream. (I frosted it with a brown sugar frosting.)
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I earmarked this recipe quite some time ago.  It was in an old Karo Syrup recipe book.  I think it was the grated apples that appealed to me - I knew that would make a moist cake.  What really made this cake shine for me though was that it was seasoned only with nutmeg and dark corn syrup (which adds a molasses flavor) - no cinnamon.  I love cinnamon of course but it seems like just about every apple cake recipe calls for a bit of it and it turned out to be a nice change to leave it out.  Although, I don't really know if I'd categorize this as an apple cake. The grated apples add moistness more than flavor, similar to using applesauce in a recipe. This is more of a spice cake. 

I chose to put some brown sugar frosting on it. I used the one from this Legacy Apple Cake (if you are looking for a more apple-y apple cake, that's the one to try.) A confectioners' sugar glaze would be a good option too.

This was a real hit with me.  I'm not sure if this type of cake still has mass appeal - you just don't see as many spice cake recipes or baking recipes flavored with nutmeg or molasses in newer cookbooks.  I enjoy recipes like this and they always go over well with the work crowd too.

Question of the Day:  Do you like spice cake?

6 comments:

Alisha said...

You know I love spice cake but don't make it nearly enough. This one looks good and perfect for fall.

Anonymous said...

It's good, but I guess not a favorite. I started making cakes from scratch when I was in High School and spice cake was the one I always made (I don't remember why). Maybe it was more fun because there were more ingredients with all the spices to add. I always made that cake to take to the church functions. It was iced with White Mountain Frosting, I believe was the name of it. My 11 year old granddaughter started cooking about a year ago and she makes cakes with a mix, but makes banana bread and cookies from scratch. I guess she gets that from me because no one else in the family is crazy about cooking like she and I are.

Sorry this is so long.

Jan

Annie Jones said...

My very favorite spice cake was the one they made in my elementary school kitchen. It was dark and moist with a wonderful melted butter and sugar glaze that soaked into it. (Yes, I was a First Grade Foodie...lol)

Pioneer Woman's recipe for prune cake looks just like the cake at school, but I haven't tried it yet to find out. I need to do that soon.

Anonymous said...

Sounds really good. I wonder if I could use agave nectar with some molasses instead of the dark Karo?
I enjoy your recipes and am so glad you are back.

~~louise~~ said...

Ah the age of Spice Cakes. I never cared for them then but in my "old" age I have come to appreciate them more and more. Your cake looks delicious and I am sure it smelled just as good!

Thanks for sharing...

Lynda S said...

I think I will try this one. Love spice cake and I have some apples to use up.