Dolly Sods Cake
A flavorful apple and cranberry cake with warm cinnamon and crunchy black walnuts, perfect for autumn gatherings or cozy desserts with a rich, fruity taste.
Ingredients
Instructions
- Combine apples, cranberries, and sugar and let stand.
- Beat eggs slightly.
- Beat in oil and brandy or bourbon.
- Mix flour, baking soda, cinnamon, and salt.
- Stir flour mixture into the liquid alternately with the apple and cranberry mixture.
- Stir in black walnuts.
- Pour batter into a greased and floured tube or Bundt pan.
- Bake at 350°F (175°C) for about 1 hour.
- Let the cake stand until cool.
- Turn out on a rack to complete cooling.
Tips & Substitutions
For added depth of flavor, consider using a mix of tart and sweet apples. If you prefer a nut-free version, you can omit the black walnuts or substitute with sunflower seeds. To enhance the cake's moisture, you might also add a small amount of unsweetened applesauce. This cake is a delightful option for those looking for vegetarian recipes.
Serving Suggestions
This cake is best served slightly warm or at room temperature. It pairs beautifully with a dollop of Low-Fat Cool Whip Delight or a scoop of vanilla ice cream. For an extra touch, drizzle with caramel sauce or serve alongside a warm cup of spiced tea. It makes a great dessert for gatherings or holiday celebrations.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to a week. For longer storage, you can freeze slices in an airtight container for up to three months. To reheat, simply microwave a slice for 15-20 seconds or let it sit at room temperature for 30 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Dolly Sods Cake contains roughly 646 calories, with 8g protein, 137g carbohydrates, and 11g fat. It is an excellent source of vitamin C (50% of the Daily Value) and dietary fiber (24% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1717mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries in this recipe. Just make sure to thaw and drain them before adding to the mixture. This will help maintain the correct moisture content in the cake.
What can I substitute for black walnuts?
If black walnuts are unavailable, you can substitute them with regular walnuts or pecans. Both options will provide a similar crunch and nutty flavor, making them a great alternative in this recipe.
How can I make this cake gluten-free?
To make a gluten-free version of this cake, replace the all-purpose flour with a gluten-free flour blend. Make sure to check the blend for xanthan gum, which helps with the cake's structure and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).