Grandma'S Raw Apple Cake
A moist and flavorful raw apple cake with warm spices, raisins, and nuts, perfect for autumn gatherings and family desserts with a nostalgic touch.
Ingredients
Instructions
- Mix shortening, sugar, and eggs until well combined.
- Add flour, spices (cloves, nutmeg, cinnamon), and soda; mix thoroughly.
- Fold in sliced raw apples, raisins, and cold coffee.
- Pour batter into a greased baking pan.
- Bake at 350°F (175°C) for 35 to 40 minutes until golden and cooked through.
Tips & Substitutions
For a lighter version, consider substituting half of the shortening with unsweetened applesauce; this will maintain moisture while reducing fat. If you’d like a nut-free option, simply omit the nuts or replace them with sunflower seeds. Ensure your apples are tart, such as Granny Smith, for a balanced flavor. You can experiment with adding a cup of oats for added texture, similar to recipes like Applesauce Bran Snack Cake.
Serving Suggestions
Serve Grandma's Raw Apple Cake warm or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with the spiced flavors of the cake. For a cozy brunch, consider serving it alongside a steaming cup of coffee or tea. It also complements well with dishes from American recipes, making it a delightful addition to any gathering.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last up to a week. To reheat, slice the cake and warm individual pieces in the microwave for 15-20 seconds or in a preheated oven at 350°F for about 10 minutes, keeping it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Raw Apple Cake contains roughly 1247 calories, with 20g protein, 173g carbohydrates, and 55g fat. It is an excellent source of protein (40% of the Daily Value), iron (40% of the Daily Value), and dietary fiber (38% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1187mg per serving (52% 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 other fruits instead of apples?
Yes, you can use pears or even a mix of dried and fresh fruits such as cranberries or peaches. However, keep in mind that the moisture content may vary, so adjust the liquid ingredients accordingly to ensure the cake has the right consistency.
Is there a gluten-free option for this recipe?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the blend contains xanthan gum or add it separately to help with the cake's structure. The baking time may vary slightly, so keep an eye on it while it bakes.
What should I do if my cake is too dry?
If your cake turns out dry, it could be due to overbaking or not enough moisture. To remedy this, serve it with a drizzle of caramel sauce or a scoop of ice cream to add moisture. Additionally, keep a close eye on the baking time in future attempts to ensure it remains moist and tender.
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).