Raw Brown Sugar Apple Cake

photo by Annacia


- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
16-20
ingredients
- 2 1⁄2 cups brown sugar
- 2 eggs
- 1 cup shortening (scant)
- 1 cup cold brewed coffee
- 2 teaspoons baking soda (mixed in the coffee)
- 3 cups chopped raw apples
- 1⁄2 cup nuts
- 2 cups raisins
- 1 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon clove
- 3 cups flour
- 1 teaspoon salt
directions
- Cream the brown sugar, eggs and shortening.
- Add the cold coffee and mix well.
- Sift dry ingredients together.
- Add to to the creamed mixture. Mix well.
- Add the apples and nuts, combining well.
- Pour into a large baking pan, 11x15 works for me. You could also use a jelly roll pan and bake it for less time.
- Bake in a slow oven, 325 degrees for at least 1 hour.
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Reviews
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Very nice indeed. This is what my mother would have called a Snacking Cake. I skipped the raisins to lower the sugars and doubled the nuts (I used pecans). My sugar was 1/3 a cup of Splenda Brown Sugar and wouldn't want it any sweeter. I also used 1/2 the amount of shortening and made up the difference with unsweetened applesauce. For the spice, Penzey's Apple Pie Spice was ideal. It's moist and very well flavored, in fact I think it will be even better tomorrow. I made a 6 serving amount and baked it in an 8" cake pan. The coffee adds to the flavor and character but lays mildly in the background. Thank you Yia Yia for sharing a lovely family recipe. *NOTE*: I was right this is even better the next day and you MUST try a slice slathered with peanut butter!!!!!
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Made for PAC, Spring 2007 ~ Well, I might have taken a lot away from what this cake was meant to be like, 'cause I substituted a cup of apple juice for the brewed coffee!! Still, from my point of view, the cake turned out well, & tasted just fine! If nothing else, I'd be interested in making this again for it's historical aspect!
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I made a few changes and it turned out really, really good. I didn't have any raisins. I added a bit more nuts--walnuts. Instead of allspice I used nutmeg. Instead of shortening I used canola oil and I used 1 cup whole wheat flour and 2 cups white flour. Just realized I forgot the salt but didn't miss it.
Tweaks
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I made a few changes and it turned out really, really good. I didn't have any raisins. I added a bit more nuts--walnuts. Instead of allspice I used nutmeg. Instead of shortening I used canola oil and I used 1 cup whole wheat flour and 2 cups white flour. Just realized I forgot the salt but didn't miss it.
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Made for PAC, Spring 2007 ~ Well, I might have taken a lot away from what this cake was meant to be like, 'cause I substituted a cup of apple juice for the brewed coffee!! Still, from my point of view, the cake turned out well, & tasted just fine! If nothing else, I'd be interested in making this again for it's historical aspect!
RECIPE SUBMITTED BY
Yia Yia
Oregon City, Oregon
I live with my husband of 34 years in Oregon. We have 3 great kids and 4 beautiful grandchildren, 6 year old triplets and a soon to be 2 year old. Our daughter lives in Athens, Greece with her husband and our youngest, a son, just got married last summer. My stepson and his wife are the parents of our grandchildren and live about an hour away. Our family is growing and it's always fun to have them all together! I love to travel. I have just returned from a trip to Vietnam and have visited our daughter in Greece several times. During my travels I always enjoy the local food and have fun trying to re-create it at home. To pay the bills, I've been a hairstylist for 40 years and I still love it. I knit, sew, read and I'm just beginning to become interested in quilting,digital scrapbooking and geneology.