I wanted to try the boozy plum cake with apples. Initially I thought I will just add a photo to the other post. However, this cake turned out differently and yet it is so good! I used more fruit and rum this time. I suppose apples react with liquor differently, because this cake did not taste boozy. But as far as apple cakes go it is definitely the best I ever tasted. Teatime was wonderful! I am not sure how many slices Jim had already; but I hope he stops soon, because dinner is just around the corner; I have a large apple stuffed pork roasting in the oven. The dying tree did very well this year. It is a good thing, because the replacement is not yet up to a full production.
1/2 cup unsalted butter
1 cup sugar
2 cups flour
1 tsp baking powder
3 Tbsp rum [not a rum extract]
4 green apples, peeled, cored and thinly sliced
sprinkling of nutmeg
1/2 tsp Fruitfresh
1/8 cup of sugar
• Preheat the oven to 375F.
• Line a 9 inch spring form round cake pan with parchment paper.
• Beat the butter and 1 cup sugar until frothy.
• Add the eggs one by one beating well after each addition.
• Add the rum and beat it well.
• Lower the speed and gradually add the baking powder.
• Add the flour and beat to combine. Do not overbeat. If in doubt, stir the flour into the butter mixture with a wooden spoon.
• Put 2/3 of the batter into the prepared spring-form pan.
• Place the thinly sliced apples in a large mixing bowl.
• Sprinkle with nutmeg, Fruitfresh and 1/8 cup of sugar.
• Gently mix to coat the apples.
• Place the apples evenly on the cake batter.
• Spoon the remaining batter on the top and smooth it out with an offset spatula.
• Bake the cake for 45 minutes.
• Remove from the oven and let cake cool for 30 minutes before slicing.
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
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- TOASTED PARMESAN TOMATO SANDWICH
- DECONSTRUCTED STUFFED PEPPERS - GOMBÓCOS TÖLTÖTT P...
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- MARZIPAN PLUM CAKE
- APPLE CAKE
- CUSTARD APPLE PIE
- BOOZY PLUM CAKE
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- PRESERVING FRUIT COULIS
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