Tinkerings

I have had several people ask me for the recipe to the North Carolina Raw Apple cake I shared on Facebook recently.  Well, the time has come to let you enjoy this wonderful yummy goodness for yourselves!

You can see step-by-step instructions in the SlideShare presentation embedded below:

Of course, I can’t take credit for this cake.  I have to give credit where credit is due.  The original recipe was handed down from Nanny Ogle to her daughter, Barbara, and on down to her daughter, Lisa.  This cake soon became a staple in our house during Thanksgiving and Christmas time.

At the beginning, my only job was to peel and cut up the apples.  It was a simple task, but not so simple for left-handed people using right-handed knives.  After a time, I got promoted to making the glaze.  I learned to stir the glaze for five minutes exactly.  And you know what?  Although I still use a timer, it is amazing to me that once this stuff starts boiling you can tell when it is done by the way it looks….and it takes five minutes exactly.  Every time.

At some point I suppose I had demonstrated enough mastery to be elevated to Baker.  Just as a side note I will explain that there was never a multiple guess, bubble answer sheet test or quiz involved in this process.  There was a simple rubric.  On a scale of 1 to 5, how did it taste?  Believe me, a 1 to 5 scale is not nearly large enough to describe the incredible buttery, cinnamon apple, flavor of this cake.

So, if there is a cake award I can give, it is this: Best. Cake. Ever.

NOTE: I totally forgot to mention these are Red Delicious Apples.  They are soft enough to cook in the cake.  Two large apples or 3 smaller apples will give you the right amount.