Grandma'S Dried Apple Cake
A nostalgic dried apple cake bursting with warm cinnamon and cloves, complemented by raisins and a rich syrup, perfect for cozy gatherings and autumn afternoons.
Ingredients
Instructions
- Soak dried apples overnight in cold water.
- Chop raisins finely.
- Stew chopped raisins with syrup until soft but not pulpy.
- Allow the mixture to cool.
- Mix the cooled apple and raisin mixture together.
- Add butter, eggs, flour, baking soda, cream of tartar, salt, cinnamon, and cloves to the mixture to make the batter.
- Pour the batter into a prepared baking pan.
- Bake until the cake tests done and is golden brown.
Tips & Substitutions
Ensure you soak the dried apples overnight to achieve the best texture in your cake. If dried apples are unavailable, you can substitute with fresh apples, though you may need to adjust the syrup quantity. For a twist, consider adding nuts such as walnuts or pecans for added crunch. This cake also pairs well with Janet'S Pudding Delight for a delightful dessert experience.
Serving Suggestions
Serve the dried apple cake warm or at room temperature, optionally dusted with powdered sugar. It pairs wonderfully with a scoop of vanilla ice cream or whipped cream for a delightful contrast. Consider enjoying it alongside a cup of spiced tea or coffee for a cozy afternoon treat. This cake also complements American recipes for a festive dessert table.
Storage & Reheating
Store any leftover dried apple cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week or freeze slices for up to three months. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Dried Apple Cake contains roughly 1625 calories, with 28g protein, 325g carbohydrates, and 55g fat. It is an excellent source of dietary fiber (260% of the Daily Value), iron (163% of the Daily Value), and calcium (142% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 fresh apples instead of dried apples?
Yes, you can use fresh apples as a substitute for dried apples. However, you will need to adjust the syrup quantity to maintain the right sweetness and moisture. It's recommended to peel, core, and chop the fresh apples, then sauté them lightly before adding to the batter.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Additionally, the top should be golden brown. Keep an eye on the baking time, as ovens may vary.
Can I add other ingredients to the cake?
Absolutely! You can customize the cake by adding ingredients like chopped nuts, such as walnuts or pecans, or even other dried fruits like cranberries or apricots for an extra flavor dimension. Just be mindful of the overall moisture content in the batter.
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).