If I knew you were comin’, I’d-a baked a cake, baked a cake, baked a cake!
This is probably just the kind of cake Nana would’ve made for company.
I made this last weekend before we left for Vegas–my brain, however, had already left so I forgot the ingredients picture again. You’ll need 2 apples, shortening, coffee, raisins, flour, salt, soda, cinnamon, nutmeg, cloves, nuts, eggs and vanilla.
The recipe calls for plumping the raisins up in hot water. I took a little liberty with this part of the recipe and plumped them up with bourbon and water.
In a bowl, pour in about 2 or 3 Tbsp of bourbon and enough hot water just to cover the raisins. Set aside.
Hey, have you seen this stick Crisco stuff? It’s so much easier to use than the stuff in the can.
It even has the measuring lines on the sides, just like butter. You’ll need about 1/2 cup of the shortening.
Put the shortening and 2 cups of sugar into your mixer bowl.
Cream together so it looks like sand.
Add strong coffee! Make extra in the morning, you want the stuff cold.
Add the rest of the dry ingredients.
Peel and chop the apples.
Add the apples to the batter.
Next in is the nuts and raisins–drained, of course.
Mix it all up, but don’t overmix!
Add the eggs, one at a time, mixing briefly after each addition.
When friends go to Mexico, what do ask for as a souvenir? Vanilla!
Add vanilla to batter.
Prepare a bundt pan–spray with that stuff in the can and then flour it. Shake out the extra so the edges of the cake don’t turn out white from flour.
Pour the batter gently into the prepared pan.
Fill ‘er up and give ‘er a tap to release any bubbles.
Bake for one hour at 350*.
Test with a toothpick or skewer, but the top should also be browned with little cracks in it, like the picture. You want to cool this on a rack until cool to the touch.
Invert cake onto a delightful cake plate. Voila!
Do serve a generous slice with a dollop of Chantilly cream. (That’s just sweetened, vanilla-flavored whipped cream)
Enjoy this for dessert or for tea if someone just happens to stop by!
Chopped Apple Cake
1 cup raisins, to soak in 2-3 Tbsp bourbon and enough hot water to cover
1/2 cup shortening
2 cups sugar
1 cup strong, cold coffee
2 1/2 cups flour
1/2 tsp salt
1 2/3 tsp baking soda
1 tsp groundcinnamon
1 tsp ground nutmeg
1/4 tsp ground cloves
2 cups peeled, chopped apples–I used Gala
2/3 cups chopped nuts
1 tsp vanilla
Preheat oven to 350*. Grease and flour bundt pan. Set aside.
Cream sugar and shortening in mixer. Add coffee. Add dry ingredients and mix.
Add chopped apples, drained raisins and nuts. Mix again. Add eggs, one at a time and mix thoroughly after each addition. Add vanilla.
Bake for one hour. Test for doneness with toothpick or skewer. The top should be browned, with cracks on top.
Serve with sweetened whipped cream.
According to Nana’s note on the recipe card:
“This is a moist cake!”