Aunt Polly's Apple Cake

Aunt Polly's Apple Cake is a treasured family recipe. I was first introduced to it when I was a teen-ager and dating my husband. It was his aunt's recipe and one that his mother made frequently. Fortunately she was happy to share the recipe and it became a "go to" recipe that my mother, sister, or I baked often as well. It is very moist, with a fall apart on the fork kind of quality. The apple chunks are nice when cut large so you can see them in each slice. If the peelings are left on it adds to the beauty of the sliced cake. Walnut pieces and coconut make up for the fact that there is no frosting on this cake. I hope you enjoy this cake recipe as much as we do!

Aunt Polly's Apple Cake

• 2 cups sugar
• 1 1/2 cups oil*
• 3 eggs
• 1 tsp. vanilla

Mix ingredients together in mixing bowl and beat until well blended. In another bowl, sift together:

• 3 cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. salt

Fold the flour in with a spatula. Then gently add:

• 1 cup walnuts
• 1 cup coconut
• 3 cups apples, raw, diced

Place batter into a prepared tube pan. The batter will be stiff. Bake in a 350 degree F. oven for 1 1/2 hours. 

*May reduce oil up to 1/2 the amount called for without compromising quality of cake.

{Apple tea is pictured in the teacups}

Alma's Rhubarb Cake

Rhubarb is a family staple. My father loves rhubarb! Every year my mother would make a vast quantity of rhubarb sauce and freeze it for winter use. And my father would savor every bite. His favorite way to eat rhubarb sauce is over cottage cheese, but he loves pies and cakes made with rhubarb as well. As far as he is concerned, I don't think that there is anything bad that can be made out of rhubarb. It is a food he loves!

Alma indulges him in his love for rhubarb too. One of the things she makes out of rhubarb is this recipe for cake. It is superb!

Alma's Rhubarb Cake

Bottom layer:

• 2 1/2 cups flour
• 1 Tbsp. baking powder
• 3/4 cup margarine
• 1/4 tsp. salt 
• 1 egg

Make into crumbs, adding the egg {beaten} last. Press into an 8 x 10 inch pan, reserving 1 cup and set it aside.

Filling:

• 4 cups chopped rhubarb
• 1 1/2 cups sugar
• 1/2 cup flour

Mix well. Then add:

• 2 eggs, beaten
• 1/2 cup margarine, melted

Pour this over bottom layer. Sprinkle the reserved crumb mixture on the top, spreading evenly.

Make a mixture of:

• 1/3 cup sugar
• 1 tsp. cinnamon

Sprinkle on top. Take at 350 degrees F. for one hour.

Cake!

No words needed. Creamy. Delicious. Sweet & Sour. So Good!

Itty-Bitty Cupcakes and a Birthday

Happy birthday to my friend and neighbor, Karleen!  In honor of her birthday, I'm reposting an idea for some cute, itty-bitty, bite-sized cupcakes that she made. They were so yummy! They look complicated and difficult, but the process was actually quite simple.  Here's what she did:

1)  Bake a chocolate cake and let it cool.

2)  Crumble the cake into a mixing bowl and add one container of pre-made frosting.

3) Mix well and then roll the mixture into little balls, like truffles.  Then set aside.

4)  Then, melt some dark almond bark (chocolate).  Pour into candy molds that are shaped like cupcake papers or Reese's Peanut Butter bars.

5)  After cooling and hardening, place a small cake ball on top of chocolate base.

6)  Melt some white almond bark and add food coloring in your favorite color.  Dip the cake portion of the base into the melted almond bark mixture.

7)  Decorate with sprinkles, eatable glitter, or other decorations of choice.  Allow to cool

8)  Present on a pretty tray and garnish as desired.  Enjoy to the MAX!

Happy Birthday, Karleen!

Tea-Soaked Raisin Tea Brack

Ireland is known for their wonderful tea breads. Sometimes we call them tea cakes. Whatever the name, they are delicious and perfect to accompany a cup of tea. This recipe for tea-soaked raisin bread is called Irish Tea Brack. The Irish word 'breac' means speckled. So, you can just imagine what this delicious tea bread must look like! It's a simple and quick recipe, as long as you remember to start your raisins soaking the night before. Serve with butter and jam.

Tea-Soaked Raisin Tea Brack

1 1/2 cup raisins
1 cup brewed tea, strong and cooled
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup brown sugar, packed
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 egg or 1 vegan egg substitute
Rolled oats

Brew one cup of tea. Pour over raisins in a bowl. Cover and place in refrigerator for 8 - 10 hours.

Combine dry ingredients in a large bowl and stir together until well mixed. Then, create a well in the center of the flour mixture. Pour in the egg, raisins, and tea. Stir until just combined. Then, pour into a loaf pan that has been buttered and dusted with flour. Sprinkle rolled oats on the top of the loaf. 

Place loaf in an oven that has been preheated to 350 degrees. Bake until the top is browned, about 1 1/2 hours. When done, cool slightly and remove from loaf pan and allow to complete cooling on a wire rack. 

Alma's Depression Chocolate Cake

Alma bakes delicious things in her kitchen. That makes my dad very happy! Her "Depression Chocolate Cake" is moist and tasty. It is an easy recipe, simple to mix together and pop in the oven for a quick dessert. Its chemical formula is a bit different than a usual cake. It lacks eggs and dairy, which makes it economical, and vinegar is added to aid in leavening. Thus, it's called a "Depression" cake. It also incorporates a unique method of mixing. It is much like the popular "Dump Cakes" of the 1970's where everything goes into the baking pan, gets mixed together, and is baked. It doesn't get much more simple than that.

Alma's Depression Chocolate Cake

3 cups flour
2 cups sugar
6 Tbsp. baking cocoa
2 tsp. baking soda
1 tsp. salt
3/4 cup vegetable oil
2 Tbsp. vinegar
2 tsp. vanilla
2 cups cold water

Mix the flour, sugar, cocoa, soda and salt in ungreased 9 x 13 inch pan. Make three indentations. Into one pour the oil, into the second pour the vinegar, and into the third our the vanilla. Pour the water over all and mix well with a fork until completely combined.

Bake in a 350 degree oven for 45 minutes to 1 hour.

Grandmother's Oatmeal Cake

Grandmother Gladys was an excellent baker. She willingly shared her recipes so they could be enjoyed by others. No secrets! I hope you enjoy this cake as much as our family does. It goes well with tea.

Grandmother's Oatmeal Cake

1 cup quick oats
1 1/4 cups boiling water (pour over oats and let sit for 20 minutes)

Blend together:

1/2 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs

Then:

Add the oatmeal/water mixture.

Sift together:

1 1/3 cups flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt

Add sifted ingredients to moist ingredients and stir until mixed. Pour batter into a prepared, square cake pan. Bake at 350 degrees F. for 30 minutes.

While cake is baking, prepare the topping using:

1/3 cup brown sugar
4 Tbsp. butter
1/2 cup cream or milk
1 cup coconut, shredded

When the cake is done, spread the topping on the cake and place until an oven broiler for a few minutes until the cake is browned.

{May use vegan and/or gluten free options, if desired}

Chocolate Pumpkin Torte

A torte is a rich, multi-layered cake that contains a filling of whipped cream, jam, mousse, jams, or fruits. Sometimes they are iced or glazed. Other times they are served with whipped topping mounded on the top. 

Chocolate Pumpkin Torte

1 3/4 cup flour (may be a gluten-free flour blend of choice)
3/4 cup sugar
1/2 cup cocoa powder*
1 Tbsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. sea salt
1 1/3 cup coconut milk
1 Tbsp. lemon juice
1 - 15 oz. can pumpkin puree
3/4 cup brown sugar, packed
2 Tbsp. flax seed
1 Tbsp. cornstarch
1/4 cup olive oil
1/4 cup agave nectar
1 Tbsp. vanilla
Non-dairy whipped topping

Sift dry ingredients together in large bowl. In another bowl, mix together liquid ingredients. Add liquid ingredients to dry ingredients. Place batter into a prepared, oblong cake pan. Bake at 350 degrees for 25 - 30 minutes. Test for doneness. Remove from oven and cool. Then slice in 1/2 lengthwise. Place whipped topping between layers. Add a dollop of whipped topping to the top of each slice when serving. Garnish with mint leaves and fresh raspberries or other fruit.

*carob powder may be used instead of cocoa.

Steamed Christmas Pudding

More than 30 years ago my mother decided to start a new Christmas tradition that reflected her English roots. After much research, she found a recipe for steamed pudding that she loved. Each Christmas season, she would serve this pudding in a beautiful presentation of flaming pudding on a holly decorated plate. The grandchildren especially enjoyed the flames and fire as grandma carried this festive dessert to the table. This is her recipe, which she converted to gluten-free and vegan.

Steamed Christmas Pudding

1 cup sugar
1/4 cup amaranth flour*
1/4 cup sweet rice flour*
1/4 cup garbanzo flour*
1/4 cup tapioca starch*
3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1 cup grated raw carrots
1 cup grated raw potatoes
1/4 cup raw grated apple
1 cup raisins
1 cup nuts, walnuts
1/2 tsp. fresh lemon zest
1/2 tsp. black walnut extract

Mix all ingredients together until moist. Place mixture in a prepared Pyrex bowl and cover with foil until secured. Put in a kettle of gently boiling water and cover with lid. Water should be 3/4 of the way up the side of the bowl. Steam for four hours, adding more water as necessary. Additional steaming is okay, but will result in an even darker pudding.

Serve with apple gravy (thickened apple juice concentrate with cinnamon added). To flame: soak sugar or sugar cubes in pure almond extract. Working quickly, place on top of pudding and light with a match. Take to table while flaming for a beautiful presentation.

*All-purpose flour may be substituted for the gluten-free flours given.

Festive Carrot Cake

Carrot Cake

1 cup brown rice flour
1/2 cup corn starch
1 tsp. xanthan gum
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. cloves
1/2 cup pecans, chopped
1/2 cup white rice flour
1/2 cup white sugar
1 cup brown sugar
2 1/2 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. sea salt
3 cups carrots
1/2 cup raisins
1 cup oil
1/4 cup cranberries, dried OR craisins
3 egg substitutions*

Mix together using a Kitchen Aid or hand mixer. When well blended, pour into an oiled and floured pan and bake at 350 degrees for 40 - 50 minutes.

*Powdered egg replacer, flax gel slurry, or gar/fava slurry - OR - use eggs.

Vegan & Gluten Free

Delicious with a cup of 
Celestial Seasonings
Candy Cane Lane Tea

*This recipe gets rave reviews; people won't even know it is gluten-free or vegan. Nice and moist. Make into cupcakes and decorate with a holiday theme for a festive addition to your holiday!

Let's Party!

"Spring is nature's way of saying, "Let's party!"

~ Robin Williams ~

A little vase of snowdrops sits atop a chocolate cake. Its presence encourages celebration, of both spring and a birthday. Fresh flowers make such a nice presentation on a cake and are much more fresh and vibrant than ones made out of sugar frosting.

HAPPY FIRST DAY OF SPRING!!!

A Friday Evening Tea Tradition

Friday evenings are always welcome at our home! After a busy week of chores, work, school, and activities, everyone is ready to relax and spend some time visiting together.  Tea is a part of our Friday night ritual.   It's been a tradition we've always had, starting in my family home during my teen-age years. Herbal tisanes and infusions, although not technically "tea", are our favorites.  But all teas, white, green, black, and flavored are delicious too!  Setting aside a specific time each week for rest and regeneration is beneficial for individuals and families.  Having a 'no fail' plan for rest that one can look forward to during each week is a blessing to anticipate. 

As teens, sometimes my sister and I would bake a Snackin' Cake for Friday night tea.  Do you remember them?  The cake mix goes in the cake pan, liquid ingredients are added, and then after a quick stir the cake goes in the oven.  I don't think they make Snackin' Cake mixes any more, but they sure were popular in our family.  Recently Dad and Alma came to visit and we made a Depression Chocolate Cake.  It reminded me so much of the Snackin' Cakes that sis and I used to bake.  It goes well with tea.  Would you like the recipe?

Depression Chocolate Cake

1 1/2 cups flour (gluten-free if necessary)
1 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp vinegar
1 tsp vanilla extract
1/2 cup vegetable oil
1 cup water

In a well-greased cake pan, stir together the flour, sugar, cocoa powder and  baking soda until well mixed. All at once, add the vinegar, vanilla, oil and water. Stir well.  Bake at 350 F for 30-35 minutes or until a toothpick poked in the center of the cake comes out clean.

Now, go put the teakettle on!

Teapot ~ Teekanne Mikado
Table Runner ~ Gift from Aunt Cella; from one of her trips to Romania.

Holidays & CHOCOLATE Fruitcake

This morning I looked at the countdown to Christmas on my blog sidebar and realized that there weren't enough days left for me to get everything done on my list!  Each year I resolve to start earlier in the year with my Christmas preparations, but other things consume my time.  I believe that in my heart I have learned to enjoy the moment; to live in the present.  I embrace and enjoy each holiday, season, and event as it comes along.  But sometimes there isn't much time between holidays and events to get a lot done for whatever upcoming event is next.  For me, simplifying is the answer.  Not one to completely redecorate the entire house, I rely upon little things that give festive flair and are easy to implement.  Table-settings, centerpieces, candles, and holiday foods set the stage for each season, holiday, or event as it comes along.

All this to share a recipe with you; one for a holiday food.  It is for the infamous holiday fruit cake!  I would probably be better off baking Christmas cookies or a cheesecake of sorts, but I recently found a recipe for Chocolate Fruitcake in the newspaper, and it brought back so many memories that I knew I had to try it.  My very English mother loved fruitcake!  It was her Christmas treat.  In fact, for her it was a wedding treat as well (she baked fruitcake for her wedding and mine as well, bundling up tiny pieces in foil and tulle tied with satin ribbons for each guest to take home with them).  Since my own family doesn't care very much for fruitcake, I have let the tradition fall to the wayside until this year.  But finding a recipe for CHOCOLATE fruitcake sounded too good to be true.  I had to try it, and as I speak, ten little loaves are cooling on a rack on kitchen counter.  Adaptations and alterations were not complicated with this recipe.  Vegan and gluten-free versions only require a few substitutions, like Ener-G egg replacer or Bob's Red Mill gluten-free flour blend.  Here's the recipe, though, in its original form.  You can make adaptations to fit your individual needs.

Chocolate Fruitcake

1/2 cup shortening
1 cup sugar
3 egg
3 1-oz. squares unsweetened baking chocolate
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
2 tablespoons milk
3 cups candied fruit (lemon or orange peel; pineapple; mixed fruit)
1 cup raisins
1 cup walnuts, chopped
2 teaspoons butter
Cocoa powder

Heat the oven to 275 degrees F.

Cream together the shortening, sugar, and eggs.  When smooth and creamy, slowly add melted chocolate.

In another bowl, stir together flour, baking powder, cinnamon, and salt.  Slowly add the flour to the creamed mixture, alternating with milk.

Gently stir in the walnuts, raisins, and candied fruit.

Coat 5 small loaf pans with butter (or vegetable shortening).  Dust with cocoa powder.  Bake for 1 1/2 hours or until done (knife inserted in center of loaf should come out clean).  Remove from oven and cool in pans.

*Delicious!  But next time I will not dust the pan with cocoa powder because it makes it look like it is burned (even though it wasn't).  You can use larger loaf pans or a tube cake pan, but will need to increase the baking time.

**Better with age and so yummy with hot cocoa.  I'll be making this again!

Karleen's Little Cakes

Somehow during the pumpkin bouquet making process, Karleen became side-tracked with another project.   It is wonderful to spend time with a friend who is comfortable enough to follow her heart!  Not only did she have a great idea, but a yummy one as well!

Karleen made little, itty-bitty bite sized cupcakes!  They look complicated and difficult, but the process was actually quite simple.  Here's what she did:

1)  Bake a chocolate cake and let it cool.

2)  Crumble the cake into a mixing bowl and add one container of pre-made frosting.

3) Mix well and then roll the mixture into little balls, like truffles.  Then set aside.

4)  Then, melt some dark almond bark (chocolate).  Pour into candy molds that are shaped like cupcake papers or Reese's Peanut Butter bars.

5)  After cooling and hardening, place a small cake ball on top of chocolate base.

6)  Melt some white almond bark and add food coloring in your favorite color.  Dip the cake portion of the base into the melted almond bark mixture.

7)  Decorate with sprinkles, eatable glitter, or other decorations of choice.  Allow to cool

8)  Present on a pretty tray and garnish as desired.  Enjoy to the MAX!

Thanks for sharing a great idea, Karleen!  

PS:  Winnie has a great idea!  She just left this comment ~

"You might also just buy peanut butter cups and put the cupcakes on top and decorate them. I think I might have to try this. Thanks for sharing."

Berry of a Cake

Isn't this a beautiful cake? I wanted to share a picture with you, as I think this is a great idea for decorating all kinds of cakes! Raspberries, blueberries, and Marion berries along with a cluster of small, smooth berries on a stem (I don't know what kind they were), arranged strategically on this cake. Placed at corners and in an artful arrangement on the top, this beautiful wedding cake inspires! The same idea can be used to decorate birthday cakes, cupcakes, or cheesecake. Berry sweet!

Aunt Mabel's Christmas Fruit Cake

It's not too early to be planning your Christmas fruit cake. I know, it's not popular to 'like' fruit cake, but this one is actually very good! Fresh and sweet, it can be made with all-purpose flour or with the gluten-free flour blend given in the recipe below. My Aunt Mabel has always been known as 'the world's best cook' in our family. She's now in a nursing home and is no longer able to cook and bake. It seems strange to visit with her while she's sitting in a chair rather than briskly working in her kitchen. She's as sweet as ever, though, just without the cakes and cookies. This cake can be prepared in advance and frozen for holiday use. Give it a try. . .the recipe will not fail you!

1 1/2 cups brown sugar or honey
3 cups gluten-free flour blend of choice
1 tsp salt
2 cups flax seed gel
1 Tbsp vanilla
2 tsp almond
3 cups or 1 lb currants
4 cups or 1 lb chopped dates
3 1/2 cups or 1 lb cherries
3 cups or 1 lb raisins
3 cups or 1 lb dried pineapple
3 cups or 1 lb walnuts or almonds
3 cups or 1 lb dried papaya

1. Mix first six ingredients to make batter.

2. Work in remaining ingredients gently with
your hands.

3. Heap into four 7 inch loaf pans prepared as
follows: Cut paper grocery bags to fit pans and
grease well.

4. Bake at 300 F for 1 hour, covered lightly with
aluminum foil and then 10 to 20 minutes uncovered.

5. Remove from oven. Peel off liner as soon as cool
enough to handle. Let cool.

6. Wrap in waxed paper, then aluminum foil and
refrigerate. Keeps all year!

NOTE: For the lb. of cherries, drizzle some liquid
sweetener on frozen or canned cherries and slow cook
for several hours until cooked down but not hard and
dry. Or bake in the oven in a glass dish at 250 F.
You may also use dried cherries. If you don't have
dried pineapple fix like the cherries.

Flax seed gel can be made easily by grinding flax
seeds in a coffee grinder.  Use about 1/2 cup of seeds.
Add about 2 cups of water and stir.  Allow to sit for
a few minutes until gel forms.  Use as is or strain out
seeds, whichever is your preference.

Use a variety of dried fruit according to your family
likes and dislikes!

Special thanks to Salina for the beautiful hand-crafted
trading card shown in the picture.  She makes so many
beautiful things.  If you'd like to take a look, you can
find her at Salina's Home Journal. She also made the
pretty little journal in the photo below.