The proper name is Fresh Apple Cake, but we don’t call it that anymore. One might think the name comes from last Thanksgiving, when I traded Kerri a cake for a batch of her insanely delicious homemade rolls. We met in a deserted parking lot early on Thanksgiving morning to make a trunk-to-trunk transfer, giggling all the while about how sketchy it looked.
But that’s not where the name came from. That came from Kerri, who texted me later saying “Is there crack in this cake? I can’t stop eating it.” So crack cake it is. But only to us and the people at our office. Which, since I work at a Christian company, is mildly hilarious, especially when people wander by asking plaintively, “Is any of that crack cake left?”
So crack . . . er, Fresh Apple Cake . . . is a mixture of fruit and nuts with just enough flavorful cake to hold it all together. It was my father’s favorite cake but I never really appreciated how delicious it is until recently.
You can serve it with cream cheese frosting—mostly because you can pretty much serve anything with cream cheese frosting—but I generally eat it straight. It’s not really a ‘frost and decorate’ kind of cake . . . more of a ‘rip into it with your bare hands’ kind of thing. To me, it always tastes like fall. Recipe follows – but beware: it is addictive.
Fresh Apple Cake
1 cup Sugar
¼ cup Shortening
1 cup Flour
1 tsp Soda
1 cup Nuts, chopped (I generally use pecans, but walnuts also work well)
1 tsp Cinnamon
¼ tsp Nutmeg
¼ tsp Salt
2 cups chopped raw Apples
½ cup Raisins or chopped Dates
Cream shortening and sugar together. Add beaten egg. Sift dry ingredients together and mix with shortening/sugar/egg mixture. Add fruit and nuts, stir well to combine. Pour in 9×9 pan and bake in 350-degree oven for 45 minutes.