Apple Cake
Mix all the cake ingredients, pour into a 9 x 13-inch oblong pan, and bake at 350°F for 45 minutes. Cook the icing ingredients for 2 1/2 minutes and pour over the warm cake.
Mix all the cake ingredients, pour into a 9 x 13-inch oblong pan, and bake at 350°F for 45 minutes. Cook the icing ingredients for 2 1/2 minutes and pour over the warm cake.
- Carbohydrate 96.2154592488634 g
- Cholesterol 106.150000000338 mg
- Fat 125.187165897087 g
- Fiber 2.89288203715597 g
- Protein 8.18592163306553 g
- Saturated Fat 9.93616309982205 g
- Serving Size 1 1 Serving (316g)
- Sodium 5313.26365778762 mg
- Sugar 93.3225772117074 g
- Trans Fat 5.85800440895702 g
- Calories 1516 calories
Step-by-step
- Mix all cake ingredients together and pour into 9 x 13-inch oblong pan. (This batter will be stiff, almost like a dough).
- Bake at 350°F for 45 minutes or until cake tester comes out lean when inserted in center of cake.
- Cook icing ingredients in small saucepan 2 1/2 minutes and pour over warm cake.
Baking this batter without adjusting expectations usually leads to a raw center because home cooks mistake stiff dough for an overmixed disaster. Achieving structural integrity in dense fruit cakes requires careful observation rather than strict reliance on timers.
- Check doneness using a wooden skewer inserted into the dead center of the 9x13-inch oblong pan; it should emerge with a few moist crumbs rather than wet batter clinging to it.
- Bake at precisely 350 degrees Fahrenheit, keeping the oven door completely closed for the first 30 minutes to prevent the chemical leaveners from deflating.
- Substitute butter for the specified margarine at a direct 1:1 ratio, though expect a firmer crumb due to differing water content in dairy fats.
- Boil the icing mixture for exactly two and a half minutes over medium heat, stirring continuously to prevent the brown sugar from scorching on the bottom of the saucepan.
- Store leftovers tightly covered at room temperature for up to three days, or refrigerate if ambient humidity exceeds 70 percent to prevent mold growth on the exposed fruit.
Mastering dense fruit integration relies entirely on uniform slicing of the fruit so moisture distributes evenly throughout the flour matrix. Proper saucepan heat control prevents the dairy and sugar emulsion from breaking during the short boil.
