Posts Tagged ‘Fresh Apple Cake’

Crack Cake

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 Egg

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.

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I love a day when I get a lot done and today was definitely in the win column. I started early this morning by baking a Fresh Apple Cake (recipe below) as Vikki was coming by to help paint the shed.

Fresh Apple Cake

Fresh Apple Cake

Then we tackled the shed. And this time–we won. No injuries, even! When I moved in, the shed was all sort of cream-colored. Now it looks like this:

Cute, isn't it?

We built those doors from scratch and they dang near killed us, but ha! They close now. I even managed to put my potting bench back together (we had to disassemble it to paint):
potting bench
And just for fun, I polyurethaned the boards so they’ll stick around a little longer.

Oh, and we disposed of the mouse carcass I discovered on our last shed adventure. It was previously located just left of the shed. Vikki operated the shovel, I held the bag. I’m trying to forget that my shovel is now covered in mouse DNA.

I also sanded and poly-ed the tabletop I have balanced (precariously at the moment) on the wine barrel on my patio.

And I took my first trip to the dump, or whatever they’re calling it these days. Apparently you have to check in at the gate or the bossy man will yell at you. Don’t ask me how I know. The old shed doors are now just a memory…one that will linger a while, since they left bits of rotting wood all over my car.

Oh yes, and I picked up the gazillion bulbs I’d ordered from the Collin County Master Gardeners. It’s possible I was a little ambitious, but I do love daffodils, don’t you?

I intended to measure my front yard, but the measuring tape dematerialized out of my hand, so that’s out. My poor yard; it has issues. No grass, just issues. Any ideas? Preferably inexpensive ideas? It’s too shady for grass these days and I hate dragging down the neighborhood with my icky yard.

Front yard

It used to have grass, really it did.

So now that I’ve cleaned the patio, made spaghetti sauce, and posted on my blog, I think I’ll cheer on the Rangers and try to get the paint off my hands before tomorrow’s trip to the opera. Meanwhile, here’s that recipe. It’s mostly fruit and nuts barely held together with rich cake. It was my father’s favorite cake:


1 cup sugar
1/4 cup shortening
1 egg, beaten
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup chopped nuts (pecans or walnuts recommended)
2 cups peeled, chopped apples
1/2 cup raisins or dates

Cream shortening and sugar together. Add beaten egg. Stir dry ingredients together (a whisk does this nicely) and add to sugar mixture. Add nuts and fruits. Stir. It will be dry and you will want to add more liquid–resist this temptation. Let it rest a couple of minutes and the juice from the apples will take care of everything. Spread in a 9×9 pan* and bake at 350 degrees for 45 minutes.

*Unless you’re like me and tossed all your 9×9 pans because they were grody and then forgot to buy more. Then you can put it in two bread pans and bake for about 35 minutes or until a toothpick inserted in the cakey part comes out clean.

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