Nonna's Apple Rum Cake
Recipe provided by
The Loretta Paganini School of Cooking
This recipe was one of my favorite desserts growing up. It's my maternal
grandmother's "go-to" recipe for a comforting baked dessert. Without the
alcohol, it's a great treat in a kids lunch box. - Stef
6 tablespoons unsalted butter
1 cup granulated sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ cup whole milk
2 teaspoons vanilla sugar or extract
½ teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
5 or 6 Granny Smith apples, peeled, cored, and sliced
½ cup golden raisins, soaked in Rum then drained, reserving the liquid
¼ cup slivered toasted almonds
In an electric mixer, cream together the butter and sugar. Add the eggs and
beat until they are pale yellow and ribbons form.
Preheat oven to 350 degrees F. Sift the flour with the salt and baking
powder.
Add the flour mixture and the milk to the batter. Add vanilla, nutmeg and
cinnamon. With a spatula, fold in the prepared apples, raisins (reserving
the soaking liquid) and almonds.
Butter and flour 9-inch-by-13-inch baking pan. Pour the batter into the
prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until golden brown.
Remove the cake and let it cool. Brush with the reserved liqueur soaking
liquid. Cool and serve with your favorite ice cream.
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