mom’s fresh apple love letter cake

Name: Mom’s Fresh Apple Love Letter Cake
Prep time: 20 min
Cook time: 55 min
Yield: 8
Cuisine: American
Ingredients: CAKE BATTER; 1 1/2 cup(s) vegetable oil; 2 cup(s) sugar; 2 large eggs; 1 teaspoon(s) pure vanilla; 2 1/2 cup(s) all purpose flour; 1 teaspoon(s) salt; 1 teaspoon(s) baking soda; 2 cup(s) chopped pecans; 5 cup(s) chopped red apples; 1/3 cup(s) tennessee whiskey i use black jack( can be omitted); SAUCE OR GLAZE; 1 stick(s) unsalted butter; 1 cup(s) firmly packed brown sugar; 1/2 teaspoon(s) salt; 3/4 cup(s) evaporated milk; 1 teaspoon(s) pure vanilla

(4)

I am 55 years old and my mom has been gone for 3 years. Ever since I can remember on every Thanksgiving, Christmas and family reunion my mom baked her fresh apple cake in a big old bundt pan. I have to say growing up I hated this cake done but loved the raw cake batter. But anyone who ever tasted it could not get enough and wanted the recipe but mom would not give it out. Well I never wanted or tried to make it until after she died. I have always loved cookbooks and cooking so my best treasure left to me was all her cookbooks. In them she wrote her special recipes down that she did not share with anyone. So one day about 6 months after death I started reading her cookbooks and wow! I found all of her secret recipes and a love letter my dad had written her when they were dating what an inheritance! My parents were married 50 plus years and my husband and I are working on 36 years of marriage.
So for the first time I made this cake. Not quite as good as hers according to my uncles and cousins but close. Probably because she did not write down how long to bake or what temperature so I had to try again and again. and finally I got it right.
So now I not only have my moms treasured cake recipe but I have a treasured love letter to go with it. Now I am calling it Mom’s Fresh Apple Love letter Cake! I must say when this cake is baking in my oven it takes me back to my childhood sitting on the counter top and licking the batter from the empty bowl. What a heritage and tradition!

review

Blue Ribbon Recipe by

Barbara Mayo

@joyouscook

Collierville, TN

I am 55 years old,my mom has been gone for 3 years. Ever since I can remember every Thanksgiving, Christmas and family reunion my mom baked her fresh apple cake in a big old bundt pan. I have to say growuing up this was not my favorite Anyone who ever tasted it wanted the recipe but mom would not give it out. I have all her cookbooks in them she wrote her special recipes down that she did not share with anyone. One day about 6 months after her death I started reading her cookbooks. I found all of her secret recipes and a love letter my dad had written while they dating! What an inheritance

Blue Ribbon Recipe

Watch out, friends and family... I'll be making this recipe a LOT! It's so very moist and flavorful. Love.

— The Test Kitchen @kitchencrew

(4)

yield 8 -10 bundt pan 18-24 mini bundt muffin pan

prep time 20 Min

cook time 55 Min

method Bake

Ingredients For mom’s fresh apple love letter cake

CAKE BATTER
1 1/2 c

vegetable oil
2 c

sugar
2 lg

eggs
1 tsp

pure vanilla
2 1/2 c

all purpose flour
1 tsp

salt
1 tsp

baking soda
2 c

chopped pecans
5 c

chopped red apples
1/3 c

tennessee whiskey i use black jack( can be omitted)
SAUCE OR GLAZE
1 stick

unsalted butter
1 c

firmly packed brown sugar
1/2 tsp

salt
3/4 c

evaporated milk
1 tsp

pure vanilla

How To Make mom’s fresh apple love letter cake

1
Preheat oven to 350 degrees. In a medium bowl, peel 5 red apples, quarter and then cut out the core. Slice each quarter into 2 halves.

2
Then roughly chop each apple, pour whiskey over the apples, and set aside.
3
In a mixing bowl with beaters, add oil and sugar; mix well. Then add one egg at a time, beating after each egg until mixed well.
4
Mix dry ingredients together in a medium bowl.
5
Add 1/3 of the dry ingredients to the mixing bowl. On low speed until all dry ingredients are incorporated.
6
Remove the mixing bowl, add vanilla, apples, and pecans. Mix by hand until all ingredients are incorporated.
7
Oil and flour 1 large bundt pan or 1 mini bundt pan (makes 18 to 24 mini bundts
using mini bundt pan spoon ½ cup cake mixture into each mini bundt and bake for 10-14 minutes or until cake is golden brown place on cooling rack for 10-15 minutes
If using a Bundt pan, pour cake mixture into the Bundt and place on the center rack in the oven. Bake for 20 - 30 minutes or until cake is golden brown.
8
Remove from oven and place on a cooling rack for 20 minutes.
9
While cakes are cooling, make the sauce or glaze. In a medium iron skillet, place butter and brown sugar on medium heat. Let the butter melt and the sugar dissolve. Then stir with a wooden spoon until incorporated, about 6-8 minutes.
10
Remove from the stovetop. Add evaporated milk and stir to incorporate. Place back on the stovetop and cook 2 –4 minutes.
11
Remove from the stovetop. Add vanilla; stir. Let cool at least 15 minutes. Then you may glaze the cakes or cake.
12
Unmold onto cake and pour icing over the entire cake or cakes. Let set at room temperature for 1 hour before you cut. I know it will be tempting, but wait. Then enjoy with a really cold glass of milk and an old love letter from your parents if you are lucky.
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