Have you ever hankered for one of those good “Old Fashioned” cakes that fill the house with a wonderful, spicy smell?  Well, you’re in for a treat. This old recipe goes way back to the time when apples and cakes were common. I find it to be wonderfully moist, and it has the right feel to my teeth. Although it’s made without milk, you can hardly tell. This cake has an attractive dark color. But it’s guaranteed to disappear quickly when you make it. It’s great for holidays and most other occasions. Give it a try and then rate the article at the bottom of this page. I think you’ll agree that it’s worth at least four stars, but I give it a five.

Old Fashioned Dutch Apple/Raisin Cake

1 cup  all purpose flour

1/3 cup white sugar

1/3 cup brown sugar(packed)

1 tsp cinnamon

1/2 tsp  baking soda

1/2 tsp  salt

1/2 tsp  ground allspice

1/2 cup  vegetable oil

1 extra-large egg, beaten lightly

1 tsp vanilla

1 cup peeled and finely chopped apples

1/2 cup raisins

Mix all main ingredients except for 1/2 cup of the apples. I use canned apples, but fresh apples will do. Leave the second half cup of apples in pieces about the size of your thumbnail doubled. You want to taste the apple chunks in the cake. Mix all the dry ingredients first, then add the wet ingredients one at a time while mixing. When all are combined and the mixing has been completed( at least 2 minutes of mixing), add the second half cup of apples and stir into the mix by hand. Pour combined mixture into your cake pan. I use a Bundt Cake pan, but any kind will do if you adjust your baking time accordingly. Bake in a 325 degree oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Depending on your pan, it may take a few minutes longer. It’s worth the wait. Take the completely baked  cake from the oven and let cool until it’s at room temperature. It’s tempting to remove it from the pan sooner, but wait and it will come out whole and wonderful. If you don’t like raisins, simply omit them from the recipe, but keep everything else.

I eat it plain, as is, but if you want an icing, a cream cheese frosting does nicely, or simply sprinkle powdered sugar on top. With or without an icing, the cake won’t last long in your house either. I prefer it to fruitcake for the holidays. If you want to experiment, try adding chopped walnuts too, but don’t get too fancy. The old fashioned goodness of this cake may be spoiled by too many changes. So enjoy this beautiful cake experience and take one to your Church Bake sale too. It’s a crowd-pleaser! Use this cake recipe to sneak up on your competition at bake sales. If you give out free samples, you’ll outsell just about everyone.

If you like this recipe please add your coments below.  While this recipe is excellent with or without a frosting some recipes just need that little extra flair.  At Yummy Arts you can learn the pastry chef’s secrets that will have your friends wondering how “you” could do all that.  If you’ve ever wanted step-by-step instructions to making the “centerpiece” dessert, without years of culinary school then give Yummy Arts a try.  You won’t be disappointed.

Don’t believe that old Urban Legend that says you must have a Yogurt Maker.  You are the yogurt maker. Here’s how you get started. First, get a quart of milk.  If you want a low fat yogurt, then use low fat milk.  Put the milk in a medium-sized stainless steel pot and heat it to the point of boiling. Be sure to stir frequently, and skim off any skin that forms on the top of the milk.  Remove it from heat and let it cool to approximately 110 to 120 degrees.  The ideal is about 112 degrees. At this point, add your packet of dry culture or just spoon in two tablespoons of plain yogurt and stir well.

If you want to up the protein, add some dry milk powder to the mix.  Once you have it mixed well, put the culture into serving size containers and store it in a warm place that is between 110 and 120 degrees.  I use my gas stove’s oven.  Now, you wait from three to six hours, depending on how tart you like your yogurt.  That’s it!  That’s all there is to it. Now you can make your own delicious yogurt.

If you think about it, you can imagine many new ways to use it.  Make your own frozen yogurt desserts, add it to your Apple cake recipe to make a delicious sour apple cake, etc. The only limit is your imagination.  Show off to your friends and neighbors.

Are you “handy” in the kitchen?  Do you receive compliments on your recipes?  Have you ever considered turning your talent into a small business?  There is a way to start small and grow a mobile catering business from your kitchen  with portable concession trailers.  Yes you can take your Grandma’s special recipes and turn that into a recession proof, low risk, high profit small business working only the hours you want.  If you have ever considered mobile catering before, it’s time for a closer look.