Aunt Sylvias Apple Cake Recipes

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SYLVIA'S FRUITCAKE



Sylvia's Fruitcake image

This cake is especially appealing to those who do not care for even the best quality candied fruit. It is more dried fruits and nuts than cake.

Provided by Marian Burros

Categories     dessert

Time 3h15m

Yield 1 six-pound cake

Number Of Ingredients 17

8 ounces walnut halves
8 ounces pecan halves
8 ounces brazil nuts
16 ounces pitted dates
16 ounces dried apricots
12 pitted prunes, halved
4 ounces mixed candied fruits
1/2 cup raisins
1 cup maraschino cherries
1 1/2 cup sifted unbleached flour
1 teaspoon baking powder
1 teaspoon salt
6 eggs
1 cup sugar
2 teaspoons vanilla
3/4 cup brandy
Additional brandy for soaking

Steps:

  • Grease the bottom and sides of an eight-cup souffle dish or a 9-by-5-by-3-inch loaf pan. Line with brown paper; grease the paper.
  • Combine the walnuts, pecans, brazil nuts, dates, apricots, prunes, candied fruits, raisins and cherries in a large bowl. Sift the flour, baking powder and salt over the nuts and fruits. Toss lightly until well coated.
  • Beat the eggs, sugar and vanilla in a medium-size bowl with an electric mixer until the mixture is fluffy and light. Pour over the nut mixture. Stir gently to combine.
  • Fill the prepared dish or pan, pressing the cake mixture firmly. Bake at 275 degrees for about two hours. (If the top is browning too quickly, cover with buttered foil.)
  • Remove the cake to a wire rack. Spoon one-quarter cup of brandy over the cake. Let stand one hour. Invert the cake and peel off the paper. Turn it right side up and let it stand on the wire rack until it is completely cooled. Place the wire rack in a shallow pan and spoon the remaining one-half cup of brandy over the cake.
  • To store, wrap the cake in cheesecloth that has been soaked in brandy. Wrap in heavy-duty aluminum foil or store in tightly covered container.

EASY APPLE CAKE



Easy Apple Cake image

After testing many apple cake recipes with fresh apples, this old-fashioned cake is moist, dense and down-home delicious. Even better, it 's quick to fix and, served warm with whipped cream or a dollop of frozen custard, one of my family's very favorite recipes for decades. -Sherry Ashenfelter, Waterville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 20 servings.

Number Of Ingredients 12

1-3/4 cups sugar
1 cup vegetable oil
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
2 cups finely chopped peeled tart apples
1 cup chopped walnuts
1-1/4 cups whipped topping

Steps:

  • Preheat oven to 350°. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, baking powder, salt, cinnamon and baking soda; gradually beat into sugar mixture until blended. Fold in apples and walnuts., Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 35-45 minutes. Cool on a wire rack. Serve with whipped topping.

Nutrition Facts : Calories 278 calories, Fat 16g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 169mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

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