Where Local and Global Appetites Collide

Fresh Apple Cake

I stumbled upon a charming British blog that specializes in baking regional specialties in the United Kingdom. It was interesting to see their recipe using metric measurements (75g butter, 175g self-raising flour, etc.) — hilighting a small difference in our cultures.  I’ve often wondered why the U.S. doesn’t just switch to the metric system — cold-turkey.  It really is easier to use. 

Anyway, their recipe for Apple Gingerbread with Cinnamon Icing reminded me of my mother’s Fresh Apple Cake recipe with Easy Penuchi Icing.  I haven’t made it in over 35 years but I distinctly remember this cake being very moist — is it any wonder with 1 1/2 cups of oil! 

Top it off with this homemade caramel icing.

=====Fresh Apple Cake Recipe=====

  • 3 eggs, well beaten
  • 1 1/2 c. cooking oil
  • 2 c. sugar
  • 3 c. flour
  • 1 t salt
  • 1 t baking soda
  • 1 t baking powder
  • 1 t cinnamon
  • 3 1/2 c. fresh chopped apples
  • 1/2 c. chopped nuts

 Bake at 325 degrees for 1 hour.

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