Apple Pudding Cake

Preparation info

  • Difficulty

    Medium

  • Makes

    12

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Best when faintly warm with ice cream or whipped cream on top

Ingredients

  • ½ c. butter or regular margarine
  • 1 c. sugar
  • c. grated peeled apples
  • 2 c. flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ground allspice
  • 1 tsp. salt
  • 1 c. walnuts, chopped
  • 1 c. raisins
  • 1 tblsp. butter
  • ½ c. sugar
  • Grated peel and Juice of 1 orange

Method

  • Cream ½ c. butter and 1 c. sugar until light and fluffy. Blend in grated apples.
  • Sift together dry ingredients and stir into apple mixture.
  • Stir in nuts and raisins. Spread batter in a lightly greased and floured 13 X 9 X 2" pan. Bake in moderate oven (350°) 40 minutes.
  • Combine 1 tblsp. butter, ½ c. sugar, orange peel and juice; bring to a boil over moderate heat. Reduce heat and simmer until sugar is dissolved. Pour hot topping over cake when it comes from the oven. Cut in individual servings.