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This has been one of my family's favorites for many years now, especially around Christmas time. My dad shared
the recipe with me, and his sister Mildred shared it with him. Before Aunt Mildred, I'm not sure of it's origins.
My dad splits this recipe in half between 2 (1/2 sized) bundt cake pans and makes 2 cakes to give as gifts. The
spicy aroma that permeates our home while this is baking spells C-H-R-I-S-T-M-A-S to me!
1 15 oz. pkg. raisins
1 stick margarine or butter
1 cup sugar
1 1/2 cups apple sauce
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
Put all ingredients above in sauce pan, and heat slowly until sugar melts and ingredients become homogenized. Allow
to cool for a few minutes, then add 1 tsp. of baking soda, 2 cups all-purpose flour and 1 1/2 cups pecans. Mix
together thoroughly. Pour into your preferred baking pans and bake at 300 degrees for approximately 1 to 1 1/2
hrs. The type of pan you bake this in, and your oven, has a major impact on cooking times. Check it from time to
time using the "toothpick test". I split this recipe between 2, 9 X 5 loaf pans, and bake for about an
hour. My dad splits and bakes his for 1 1/2 hours in 2 old stoneware 1/2 pound cake pans I made years ago. Another
option I use is to toss in about a handful of dried cranberries, a splash or 2 of orange juice, and the zest of
one orange. After you cool the cakes, store in plastic bags or cookie tins until you serve. Give the cakes a day
or so for the flavors to merge. I soak a tea towel in red wine and wrap around the cake for a few days, or add
some apple and/or orange slices to the bag or tin for added moisture.
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