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  • Colonial Apple Cake

    My first exposure to cookery manuscripts actually took place long before my interest in colonial cooking developed. Some friends had bought an historic house in New Hampshire and found the manuscript in an old trunk up in the attic. The manuscript was dated ca. 1820.

    Pauline adapted this recipe to modern usage, and we’ve been making it ever since, both at home and in Dutch ovens. Even included it in one of our cookbooks.

    It's a simple dessert, easily made while camping or otherwise cooking on a live fire.

    I referred to this in my 40 mile stew thread, and somebody asked for the recipe. I figure if one person is interested others might be so too. So here is the recipe for:

    Colonial Apple Cake

    ˝ cup shortening
    2 cups sugar
    2 eggs, beaten
    2 cups flour
    1 tsp baking soda
    1 tsp salt
    1 cup chopped nuts
    1 tsp cinnamon
    6 crisp apples, peeled, cored, and diced
    1 cup raisins (optional)

    Cream shortening and sugar together. Mix in the eggs until well blended. Add dry ingredients to creamed mixture, stirring well. Stir in the apples and raisins, if using, incorporating them evenly.

    Transfer batter to a lightly buttered baking pan. Bake in a Dutch oven or home oven set to 350F until baked through and lightly browned, 35-50 minutes. Timing depends on the moisture level of the apples.
    But we hae meat and we can eat
    And sae the lord be thanket

  • #3
    That does sound good... thanks for sharing!!!


    Drinks well with others



    ~ P4 ~

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    • #4
      love it,,,
      prolly gonna have to try that pretty soon!!!

      thanks man!!!
      ~All that is gold does not glitter ~ Not all those that wander are lost~
      ~20" Yoder "Swiss Army Knife" Stick Burner~

      Comment


      • #5
        Originally posted by HistoricFoodie View Post
        My first exposure to cookery manuscripts actually took place long before my interest in colonial cooking developed. Some friends had bought an historic house in New Hampshire and found the manuscript in an old trunk up in the attic. The manuscript was dated ca. 1820.

        Pauline adapted this recipe to modern usage, and we’ve been making it ever since, both at home and in Dutch ovens. Even included it in one of our cookbooks.

        It's a simple dessert, easily made while camping or otherwise cooking on a live fire.

        I referred to this in my 40 mile stew thread, and somebody asked for the recipe. I figure if one person is interested others might be so too. So here is the recipe for:

        Colonial Apple Cake

        ˝ cup shortening
        2 cups sugar
        2 eggs, beaten
        2 cups flour
        1 tsp baking soda
        1 tsp salt
        1 cup chopped nuts
        1 tsp cinnamon
        6 crisp apples, peeled, cored, and diced
        1 cup raisins (optional)

        Cream shortening and sugar together. Mix in the eggs until well blended. Add dry ingredients to creamed mixture, stirring well. Stir in the apples and raisins, if using, incorporating them evenly.

        Transfer batter to a lightly buttered baking pan. Bake in a Dutch oven or home oven set to 350F until baked through and lightly browned, 35-50 minutes. Timing depends on the moisture level of the apples.
        would this work on on my cooker???
        have a big ass 9qt lodge CI pan with regular(non charcoal) lid...
        lid on or off???
        Last edited by THUMPERRRR; 08-18-2014, 10:55 AM.
        ~All that is gold does not glitter ~ Not all those that wander are lost~
        ~20" Yoder "Swiss Army Knife" Stick Burner~

        Comment


        • #6
          Whooped up a batch of these puppies yesterday. But instead of baking it in a cake pan or a cast iron Dutch Oven I put them in muffin pans with paper liners. These were sure Good. I fixed just like it said to and the only thing I had to change up a bit was the batter was really dry so I added just a tad of tap water to moisten up the batter up some. I baked at 350 degrees for 35 minutes and I would recommend you give it a whirl. Oh I used pecans instead of walnuts as the last of the walnuts went into the last batch of oatmeal cookies. Need to get me some more walnuts for sure, Thanks for the recipe.

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          • #7
            Thumperrrr, you're talking about putting the Lodge pan in the oven? In that case I'd leave the cover off. If you want to use it like a Dutch oven, turn the cover upside down, so you can arrange coals on it. Bottom heat alone is likely to cause it to burn.

            Good go, Rookie. We've done them like that in the past ourselves.

            I've had the mix be too wet, but never too dry. What sort of applies did you use? I believe I'd have added a bit of apple juice or cider, rather than water. But that's just personal choice (and, no doubt, what was available).

            We always use pecans, even in recipes that specify walnuts. They taste better, IMO. And are less subject to turning rancid and bitter, the way walnuts often do.
            But we hae meat and we can eat
            And sae the lord be thanket

            Comment


            • #8
              Historic
              I Might he miss Measured the flour. that was the reason that the batter was too dry. Hell I was even Sober when I measured everything out. Bingo !!!!! Right there was the problem I hadn't had no beer yet. Yup that was it !!! Rookie07

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              • #9
                Originally posted by Rookie07 View Post
                Historic
                I Might he miss Measured the flour. that was the reason that the batter was too dry. Hell I was even Sober when I measured everything out. Bingo !!!!! Right there was the problem I hadn't had no beer yet. Yup that was it !!! Rookie07
                Where is that ... Ohhh, there is is! Sober my azz.
                Mark
                sigpic


                "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                Smoked-Meat Certified Sausage Head!

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                • #10
                  Mark I don't trust anybody that don't have a little Nip while cookin or smokin !!! What ya drinkin I'm pouring ? Rookie07

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                  • #11
                    Originally posted by Rookie07 View Post
                    Mark I don't trust anybody that don't have a little Nip while cookin or smokin !!! What ya drinkin I'm pouring ? Rookie07
                    Kinda on a seesaw tween Beam and Rollin Rock.....fer now.
                    Mark
                    sigpic


                    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                    Smoked-Meat Certified Sausage Head!

                    Comment


                    • #12
                      Sure 'nuff it was those ti martoonies what done it.
                      But we hae meat and we can eat
                      And sae the lord be thanket

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