Home | Climate/Conditions | Soils | Ideas | Raised Beds | Companions | Pickles Flowers | Recipes | About Catalogs | Bill Simpson |Barry Franck | Bessemer Bend Stocks

Vegetable Variety Pages: | Beans - Carrot | Cauliflower - Corn |Cucumber - Peas Peppers - Squash |Tomato - Watermelon

2010 Notes | 2009 | 2008 2007 | 2006 | 2005 | 2004 | 2003 | 2002

Recipe: Dutch Apple Cake

December 21, 2009

When my mother, who is now 93, was growing up in Casper, one of the girls she played with had a mother who had emigrated from Holland. In the course of the years my mother obtained the recipe for a cake that Mrs. Ballard made. The recipe shows all signs of being much older than a hundred years. My family has been making it for at least 70 years. The cake is egg-less and is never frosted. It is very dense and moist. Here is that recipe.

Ballard/Jacquot Dutch Apple Cake

Boil the following for 3 minutes:

Pieces from two regular apples: peeled, cored, quartered, cut into thirds the long way and each third cut into five pieces.
2 cups of Raisins
2 cups of sugar
3 cups of Water
3/4 cup of Crisco or Lard
1 teaspoon of Cinnamon
1/2 teaspoon of Cloves
1/2 teaspoon of Nutmeg
1/4 teaspoon of Salt
.............
Let Cool until the mixture is comfortable on the inside skin of your wrist.
.............
Add 2 teaspoons of Baking Soda, mix in well
.............
Then add 3 cups of flour. Mix well and pour into a 12 inch cake pan that has been greased and floured. Bake 45 minutes at 350 Degrees Farenheit. Do not overbake.