FRESH APPLE or FRESH PEAR CAKE (Note: You can also substitute many dried fruits in place of the fresh fruits -- this is a very versatile non-traditional fruit cake recipe)

I pulled this out of my mom's, aka Julie's recipe box. It was her favorite cake to bake and it is still our families Christmas morning tradition. We love this fruit cake. It's a wonderful fruit cake that goes well when served for breakfast or as a desert after your evening meal with coffee. It's moist, stays fresh and lasts well when kept in a tightly covered container or in zip lock bags. It also freezes well. This is a desert you can prepare ahead of time and have on hand in your freezer to pull out when ever you have unexpected company pop in. I have also used the basic fruit cake batter from this recipe and substituted many dried fruits in place of the fresh apples or pears. Dried cherries, apricots, pineapple, cranraisins, dates, or any other dried fruit of your choice can be substituted for the fresh apples or pears in this recipe. It also works well with the candied cherries and candied pineapple which are available for baking at Thanksgiving and Christmas from your local supermarkets.

FRESH APPLE or FRESH PEAR CAKE (Note: You can also substitute many dried fruits in place of the fresh fruits -- this is a very versatile non-traditional fruit cake recipe)

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    cups all purpose flour

  • 2

    cups sugar

  • ½

    tsp salt

  • ½

    tsp baking soda

  • ½

    tsp ground cinnamon (optional)

  • 1

    cup chopped pecans or chopped walnuts

  • 2

    cups of peeled, cored, and grated fresh apples or fresh pears (approximately. 2 lg)

  • Note: You can also chop the apples or pears instead into small pieces if you want the fruit to show when you cut the cake. I prefer them grated because the cake comes out with an more even cake like texture, but if you want to see the apple or pear pieces when you cut into the cake you can chop them into small pieces instead. Either way works well and it does not affect the over all texture or flavor of this moist and flavorful fruit cake.

  • Note: You may also substitute 2 cups of any type of dried fruit of your choice or candied cherries and candied pineapple in place of the fresh apples or fresh pears. See the special instructions below if you are making these substitutions instead of using the fresh apples or pears.

  • 1

    tbsp pure vanilla extract

  • cups vegetable cooking oil (Wesson Oil) or you can also substitute

  • cups of applesauce in place of the cooking oil.

  • 3

    eggs

  • Note: Do not substitute canola oil for the vegetable cooking. When you bake with canola oil, it comes out with a very strong undesirable flavor. Canola oil does not substitute well for cooking oil when used in baking recipes.

Directions

Preheat oven to 350 degrees. Grease and flour a bundt pan, tube pan, or 2 loaf pans. In a large mixing bowl mix the flour, sugar, salt, baking soda, cinnamon if you are using this optional ingredient, chopped pecans or walnuts, and the fresh apples or fresh pears. Make a well in the center of the dried ingredients and set aside. In another bowl add the cooking oil or applesauce if you are substituting that for the oil, eggs, and the vanilla and with a whisk beat well until thoroughly blended. Pour the liquid ingredients into the center well of the dried ingredients. With a large spoon stir until all of the liquid ingredients have been well blended and incorporated into the dry ingredients. Do not be alarmed, this is a very heavy cake batter and you cannot use an electric mixer when adding the liquid ingredients to the dry ingredients. You must mix this by hand. Press the cake batter into the greased and floured bundt pan, tube pan, or divide evenly between the 2 loaf pans. Bake at 350 degrees for approximately 1 hour. The cake is done when a toothpick inserted into the center of the cake comes out clean. This cake will have a golden brown outside crust which is slightly thicker than a normal cake. This is normal. You can serve this cake plain without an icing, or you may dust the cake with powdered sugar, or drizzle with an icing made from powdered sugar, milk, and vanilla. **SPECIAL INSTRUCTIONS FOR USING DRIED FRUITS INSTEAD OF THE FRESH APPLES OR FRESH PEARS. 2 cups of chopped dried cherries, apricots, pineapple, cranraisins, dates, or any other dried fruit of your choice can be substituted for the fresh apples or pears. Simply chop the dried fruit of your choice into small pieces and cover with water, apple juice, or apple cider and let them hydrate several minutes before adding them to the dry ingredients. Discard the excess liquid before you add the dried hydrated fruits to the dry ingredients. You may also substitute candied cherries and pineapples which are available for baking at Thanksgiving and Christmas from your local supermarkets. No need to hydrate these, simply chop them into small pieces and add them to the dry ingredients. Use 1 cup of candied cherries and 1 cup of candied pineapple in place of the fresh apples or fresh pears.


Nutrition

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