Here is a delicious recipe from Mrs. Cheney, an avid cook who loved to bake. She shared it with us years ago at a gathering of the “Hampden County”, a group of apple growers. We hope you love this recipe as much as we do. 🙂
| Wet: | Dry: | Fruit: |
| ¼ cup shortening | 1 cup flour | 3 cups apples in ½ chunks |
| 1 cup sugar | ½ tsp salt | 1 tsp vanilla |
| 1 egg | ½ tsp cinnamon | ¼ cup chopped nuts (optional) |
| ½ tsp nutmeg | ||
| ½ tsp baking powder | ||
| ½ tsp baking soda |
- Peel apples, and cut into ½ chunks.
- In a large mixing bowl cream shortening and sugar then beat in the egg.
- Sift together dry ingredients, then add to egg mixture.
- Stir in apples, vanilla, and nuts.
- Put it in a greased 8×8 inch pan, bake in preheated oven at 350°F and cook for 45 minutes
- Eat warm or cold, serve with whipped cream (optional)
- Makes 9 servings.
Can butter be substituted for shortening?
If you sprinkle chopped walnuts on top of the cake rather than stirring them in, they get toasted and give the cake a crunchy top. I use enough nuts to lightly cover, more like a third to half a cup. I’ve been making this recipe since I picked it up at Wilson Farms in Lexington, MA in the early 80’s and it’s perfect either way.
This is the best apple cake. I have been making it for years!
And index card sized piece of slightly thick paper with this recipe fell out of one of my apple cookbooks.
The bottom of the card says
No 3 of Series
New York and New England Apple Institute
It also says,
“apples in the lunch box
Children’s teeth a problem? Apples are ideal tooth builders, cleansers, and exercisers. The biting action strengthens teeth and massage his gums.”
I imagined that this was an oldish recipe But I see it listed just last year. Does anybody know anything?
I have this recipe from a Massachusetts Fruit Growers Association that was from my Grandmother’s collection from early/mid 20th century! Always delicious and easy to prepare!
I tried this recipe today – it came out perfectly, “disappeared” quickly. Thank you!