Fresh Apple Cake

PRINTABLE RECIPE ▼

This is the perfect cake recipe for the fall and winter months. It makes such a great presentation when baked in a bundt cake pan. It is so good that it doesn't need a glaze or frosting, but feel free to use our recipe (included) for a simple glaze. I like to use a dusting of powdered sugar sometimes too.

Why I like this recipe:

• It is so moist due to the butter, shortening (I use coconut oil), and eggs, plus a cup of water.►

• I like to use this bundt pan because it makes a great presentation and makes it so easy to get nice slices.

• I use whatever apples I have, usually a mixture of granny smith, gala,

fuji or honey crisp.

• When I have guests, I will drizzle a small amount of glaze over each individual piece after plating instead of pouring over the whole cake.

If you do this, double the recipe of the glaze.

Ingredients

• ½ cup shortening (I like coconut oil, not the liquid))

• 2 cups granulated sugar (can do half brown sugar)

• 4 eggs

• 3½ cups all purpose flour

• 1 tsp baking powder

• 1 tsp allspice

• 1 tsp nutmeg

• 1¼ tsp cinnamon

• 1 tsp baking soda

• ¼ tsp sea salt

• 1 cup cold water (preferably not from the tap)

• 2½ cups chopped apples

• 1½ cups chopped walnuts

• 1 pkg chopped dates (about 1¼ cups)*

Preheat oven to 350°F.

You will need a bundt or tube pan, greased and dusted with flour.

Instructions

1. In a large bowl, cream the butter, shortening and sugar until it's light and light and fluffy. One at a time, add the eggs, beating well after each addition.

2. In a medium bowl, sift the dry ingredients together; add to the creamed mixture a little at a time, alternating with the water.

3. On low speed or by hand, mix in the apples, walnuts and dates and mix until just combined.

4. Pour into a well-prepared pan; smooth top and make about 2 circles in the batter with a table knife.

5. Bake at 350°F for 1¼ hours. (One hour and 15 minutes)

Let cool in pan for 10 minutes; turn out on rack and let cool for 20 minutes; wrap in plastic wrap to preserve moisture.

*You can substitute ¾ cup of raisins or 1 cup of chopped prunes for the dates.

Caramel glaze

Combine 2 Tbsp butter, ½ cup brown sugar and 2 Tbsp milk in a small saucepan. Bring to boil on medium high heat and boil for 1 minute. Let cool slightly; pour onto warm cake: cover to maintain moisture.

A golden brown freshly baked apple, date, and walnut cake. It sits on a wire rack with cutting boards in the background.

A slice of fresh apple cake with dates and walnuts. It sits on a blue and white plate with a silver fork and a blue and white dish towel.

Tips & Options

• Combine the chopped apples, dates, and walnuts in a medium bowl and

mix with a quarter cup of your favorite liqueur. Let it sit for 15 minutes

before using. I like an apple liqueur or a good bourbon.

• This cake has a prominent apple flavor, which, along with the spices,

make it a delicious and comforting treat.

• This cake needs to be wrapped securely and refrigerated or put in a cool

place, to maintain freshness and prevent it from drying out.

Favorite Things

from

the Kitchen

LAURA LEE ALICE
COOKS

Fresh Apple Cake

Why I like this recipe:

• It is so moist due to the butter, shortening (I use coconut oil), and eggs, plus a cup of water.►

• I like to use this bundt pan because it makes a great presentation and makes it so easy to get nice slices.

• I use whatever apples I have, usually a mixture of granny smith, gala,

fuji or honey crisp.

• When I have guests, I will drizzle a small amount of glaze over each individual piece after plating instead of pouring over the whole cake.

If you do this, double the recipe of the glaze.

Ingredients

• ½ cup shortening (I like coconut oil, not the liquid))

• 2 cups granulated sugar (can do half brown sugar)

• 4 eggs

• 3½ cups all purpose flour

• 1 tsp baking powder

• 1 tsp allspice

• 1 tsp nutmeg

• 1¼ tsp cinnamon

• 1 tsp baking soda

• ¼ tsp sea salt

• 1 cup cold water (preferably not from the tap)

• 2½ cups chopped apples

• 1½ cups chopped walnuts

• 1 pkg chopped dates (about 1¼ cups)*

Preheat oven to 350°F.

You will need a bundt or tube pan, greased and dusted with flour.

Instructions

1. In a large bowl, cream the butter, shortening and sugar until it's light and light and fluffy. One at a time, add the eggs, beating well after each addition.

2. In a medium bowl, sift the dry ingredients together; add to the creamed mixture a little at a time, alternating with the water.

3. On low speed or by hand, mix in the apples, walnuts and dates and mix until just combined.

4. Pour into a well-prepared pan; smooth top and make about 2 circles in the batter with a table knife.

5. Bake at 350°F for 1¼ hours. (One hour and 15 minutes)

Let cool in pan for 10 minutes; turn out on rack and let cool for 20 minutes; wrap in plastic wrap to preserve moisture.

*You can substitute ¾ cup of raisins or 1 cup of chopped prunes for the dates.

Caramel glaze

Combine 2 Tbsp butter, ½ cup brown sugar and 2 Tbsp milk in a small saucepan. Bring to boil on medium high heat and boil for 1 minute. Let cool slightly; pour onto warm cake: cover to maintain moisture.

LAURA LEE ALICE
COOKS

Fresh Apple Cake

Follow LAURA LEE ALICE COOKS on Instagram

Fresh Apple Cake

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​Why I like this recipe:

• It is so moist due to the butter, shortening (I use coconut oil), and eggs, plus a cup of water.►

• I like to use this bundt pan because it makes a great presentation and makes it so easy to get nice slices.

• I use whatever apples I have, usually a mixture of granny smith, gala,

fuji or honey crisp.

• When I have guests, I will drizzle a small amount of glaze over each individual piece after plating instead of pouring over the whole cake.​​​​

If you do this, double the recipe of the glaze.

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Ingredients

• ½ cup shortening (I like coconut oil, not the liquid))

• 2 cups granulated sugar (can do half brown sugar)

• 4 eggs

​• 3½ cups all purpose flour

• 1 tsp baking powder

• 1 tsp allspice

• 1 tsp nutmeg

• 1¼ tsp cinnamon

Why I like this recipe:

• When I have guests, I will drizzle a small amount of glaze over each individual piece after plating instead of pouring over the whole cake.

• 3½ cups all purpose flour

• 2½ cups chopped apples

Combine 2 Tbsp butter, ½ cup brown sugar and 2 Tbsp milk in a small saucepan. Bring to boil on medium high heat and boil for 1 minute. Let cool slightly; pour onto warm cake: cover to maintain moisture.

LAURA LEE ALICE
COOKS

Fresh Apple Cake