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My Apple Dapple Cake


My Apple Dapple Cake Recipe

This cake is one that my husband and many of our friends look forward to me making every year.  I use fresh, locally grown apples from the apple grower who lives right down the road from us. He has the best apples!  As always, I modified the recipe I had found many years ago in our local paper. I adapted it to fit our tastes and in my opinion, make it better than the original recipe.  This is my version.  I’m telling ya’, it’s like Autumn’s best flavors and aromas all rolled into one amazingly moist and delicious treat.

 

Apple Dapple Cake

 

APPLE DAPPLE CAKE

 

INGREDIENTS:

1-1/2 cups cooking oil

1 cup granulated sugar

1 cup light brown sugar, loosely packed

3 eggs

2 teaspoons vanilla

1 teaspoon plain flour

1 teaspoon salt

1 teaspoon soda

2 teaspoon cinnamon

1 teaspoon nutmeg

1 cup chopped pecans or walnuts

3 cups apples, peeled and chopped into bite size chunks (I use Red or Golden Delicious apples because they are sweet and get softer when cooked. But any apple of choice is good.)

DIRECTIONS:

Mix first 5 ingredients until well blended.  Sift the next four and add to above.  Fold in nuts and apples last.  Mix by hand until batter is stiff. Bake in greased and floured Bundt/tube pan in preheated 350 degrees oven for 1 hour or 9″ x 13″ pan for 30 – 45 minutes.  Allow to cool for 10 – 15 minutes to turn the Bundt/tube cake out onto a cake plate.

TIP:  You can serve with just a little warmed spice applesauce poured over the slice for extra goodness.

 

From my at home world to yours…..Enjoy your slice of Autumn! And please let me know how you like this family favorite recipe.

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Double Fudge Toffee Punch Bowl Cake


Do you need a good sized dessert for a crowd? Maybe something chocolatey and creamy with some crunch?  Ooooohhh……Have I got a treat for you!

Chocolate x 2, creamy and buttery crunch! What's not to love!

Chocolate x 2, creamy and buttery crunch! What’s not to love!

I created this recipe when I wanted something just so indulgent and delicious, you couldn’t help but get taken in by it.

And yes, it really is served up in a punch bowl or you can use a large glass or trifle bowl for a smaller sized dish as this recipe gives you.  You can easily double the recipe below to fill a large punch bowl (making exceptions for the pudding filling and Cool Whip where needed).

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DOUBLE FUDGE TOFFEE PUNCH BOWL CAKE   (serves 8 – 12)

Ingredients:

1 box brownie mix or

3 boxes (3.9 oz.) instant chocolate pudding mix

3 large tubs Cool Whip (I think they are the 16 oz. or larger)

1-1/2 cups chopped pecans

1 package crumbled toffee pieces (or 2 – 4 cups of homemade toffee pieces)

3 cups Cold milk

Directions:

Prepare brownies according to package directions. I like to make the cake like brownies for this. Allow to cool completely.

In a large mixing bowl, mix instant pudding and cold milk together until completely mixed.  Add 1 tub of Cool Whip and blend until smooth and creamy and fluffy.  Set aside.

In a glass punch bowl or large trifle bowl, crumble 1/3 to 1/2 of the cooled brownies as your first layer.  Follow with 1/3 t0 1/2 of the pudding mixture.  Next layer, spread a layer of  Cool Whip. Follow this layer with 1/2 to 1/3 of the crumbled toffee pieces and some of the chopped pecans.

Continue layers in this way until you reach the top of the bowl (or the last of your ingredients), ending with the toffee and pecans for garnish.

Chill, uncovered,  for  a minimum of 2 hours.

Serve it up in the bowl with a large spoon for dipping it out.  Watch people dive in and listen to them sing your culinary praises.  Only you’ll know just how easy it is.

Look at those delicious layers of creamy Yummm!

Look at those delicious layers of creamy Yummm!

*Make it triple fudgey goodness by adding chocolate chips or crumbled chocolate bar pieces in with your toffee and pecan layers.

Enjoy!

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Incredible Edible Fruit Cake Cookie Bars


Bricks. Door stops. The gift that you get to pass around…year after year after year after year.  I’m sure you’ve heard all the jokes. Through the years, fruit cake has really gotten a bad rap. I suspect much of this is because of the commercially produced ones that are heavy enough to sink a ship, don’t really taste very good and just seem to last forever.

Those are not real fruit cakes. Real fruit cakes are delicious. In fact, in the early days, they were a highly prized gift for the holidays that allowed one to savor the last of the sweet food available until winter was long over.

Good news! Over the next few posts, I’m going to share REAL fruit cake recipes that you are going to love. Today, I’ll start with a twist on this delectable dessert. I call them “Incredible Edible Fruit Cake Cookie Bars”. This is an easy recipe that’s great for  getting the kids involved, in cookie exchanges and party sweet treat trays.

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Incredible Edible Fruit Cake Cookie Bars – yields 7 dozen

A fruit cake you can love!

A fruit cake you can love!

Ingredients:

¾ C butter, softened

1-3/4 C packed brown sugar

3 eggs

1 TBSP pure vanilla extract

1-1/2 C all purpose flour

3 C coarsely chopped walnuts

1-1/2 C candied pineapple, coarsely chopped

1 C red candied cherries, coarsely chopped

1 C green candied cherries, coarsely chopped

1-3/4 C pitted dates, coarsely chopped

Garnish: extra fruit and nuts (if desired)

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Directions:

Preheat oven to 325*.  Grease a 15” x 10” baking dish and set aside.

In large mixing bowl, cream the butter and brown sugar with mixer on medium until light and fluffy.  Add the eggs, one at a time, beating well after each addition. Stir in extract. Add flour and walnuts; mix well. Fold fruit into batter, incorporating throughout.  Spread mixture evenly in prepared baking dish.  Garnish if desired.  Bake 45 to 50 minutes or until lightly browned. Cool completely on wire rack. Cut into small bars.  Store in airtight container.

As you can see, this recipe is alcohol free.  Originally, fruit cakes sometimes contained a small amount of alcohol in the recipe and then they were wrapped in alcohol soaked cheese cloth and a small amount of the alcohol poured over it each week for at least one month, as a way of preserving the cake and keeping it moist. These won’t stay around long enough for that to be an issue.

But if you must, you can…..

1.) Increase the flour by 1/4 to 1/2 cup and add up to 1/3 cup of brandy, bourbon or rum into this recipe if you desire.

2.) Add 1 TBSP of an alcohol flavored extract for the slight flavor of it.

3.) Substitute dried fruits soaked in brandy, bourbon or rum at least overnight for the candied fruits fruits in the recipe. Drain before adding to cookie batter.

4.) Make a drizzle glaze from brandy, bourbon, or rum & powdered sugar.

Now…try this recipe and tell me that you still don’t like fruit cake. *wink*

Enjoy your at home baking!

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