Old Fashion Dried Apple Cake
A nostalgic dried apple cake featuring warm spices and tender dried apples, layered in a rich batter for a comforting dessert perfect for fall gatherings.
Ingredients
Instructions
- Mix the sorghum, shortening, and eggs thoroughly.
- Combine the remaining ingredients (flour, soda, salt, baking powder, allspice, cinnamon, nutmeg, ginger, buttermilk).
- Mix all ingredients thoroughly to form a dough.
- Chill the dough in the refrigerator.
- Pat out the dough into layers in a 9-inch cake pan to make 5 or 6 layers.
- Cover each layer with cooked sweetened dried apples.
Tips & Substitutions
For a richer flavor, consider substituting half the shortening with butter. If you don't have sorghum, molasses can be a suitable alternative, giving a different but delicious taste. Ensure that your dried apples are sweetened to balance the spices in the cake. For an extra kick, add a pinch of ginger. This cake can be made ahead of time, allowing the flavors to meld beautifully.
Serving Suggestions
This Old Fashion Dried Apple Cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. It can also be served alongside a warm cup of spiced chai or coffee for a comforting afternoon treat. For a festive touch, consider serving it with a drizzle of caramel sauce.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, wrap slices in foil and warm in the oven at 350°F for about 10 minutes or until heated through. This helps maintain the cake's moisture and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashion Dried Apple Cake contains roughly 1636 calories, with 25g protein, 282g carbohydrates, and 48g fat. It is an excellent source of calcium (84% of the Daily Value), protein (51% of the Daily Value), and potassium (40% of the Daily Value). Note that it is relatively high in sodium, at 2441mg per serving (106% 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?
While fresh apples can be used, they will not provide the same concentrated sweetness and texture as dried apples. If you choose to use fresh, consider sautéing them with sugar and spices to mimic the flavor of the dried variety.
How can I make this recipe gluten-free?
To make a gluten-free version of this cake, substitute the plain flour with a 1:1 gluten-free flour blend. Be sure to check the blend contains xanthan gum, or add it according to the package instructions to ensure proper texture.
What can I do if my dough is too sticky?
If your dough is sticky, gradually add more flour, a tablespoon at a time, until it reaches a manageable consistency. Be careful not to add too much, as this can lead to a denser cake. Chilling the dough can also help make it easier to handle.
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).