Auntie Jeans Apple Sauce Cake

This Apple Sauce Cake recipe is the legacy of Auntie Jean, my grandmothers sister. She was the village school teacher, whose husband was killed in action in the early days of the war. She never remarried and continued to live in her little cottage on the outskirts of the village with her cat Seymour. In her garden she had two big apple trees, and for many years she made baked goods with their fruit and gift them to family and friends. One of her best was this Apple Sauce Cake, which is deliciously moist and full of apple flavour

Auntie Jean died in 1969, her cottage was demolished, and her trees cut down to make way for a new road bypass. How sad, but at least we still have wonderful memories...and her recipe

This  recipe makes two good size loaves, but can also be divided into muffins. A cup of shredded apple can be added to the mix to make it a bit different. Its also freezable.

It can be eaten as is but I like to use a sugar drizzle using just icing sugar and water. And if we are having it hot as dessert, I glaze the top with apple jelly

1 1/2 cup (12oz) margarine or butter

1 1/2 cups (10oz) soft brown sugar

3 eggs

2 3/4 cups (12oz) plain flour

1 1/2 tsp salt

1 1/2 tsp baking powder

3/4 tsp baking soda

3/4 tsp nutmeg

3/4 tsp cinnamon

2 cups (12oz) applesauce

• Cream together butter and sugar
• Blend in eggs
• Sift together the dry ingredients
• Add to creamed mixture, alternating with the applesauce
• Beat after each addition
• Divide into two greased 8x4 loaf tins
• Bake for 50 minutes, 180C, 350F
• Leave to cool for 10 minutes before removing from the tins

Apple Jelly

Apple week is coming to an end... and after today just one more dish, for now,  which will incorporate todays recipe

All the peeling, chopping, slicing, baking has produced some delicious dishes. But what to do with all those peelings and cores. I guess the chicken would love them, and I guess I could share a bit. But, in the spirit of "Waste Not Want Not, I made some sweet  Apple Jelly

My Grandmother used this recipe, and the smell in my kitchen is amazing and brings back so many memories. Now I must admit this jelly, like most preserves, uses a lot of sugar, but you dont use much of it at once and it lasts a long time. It tastes just like toffee apples, and its wonderful as a glaze or served warm with a pudding or ice cream

The recipe is simple and it has three ingredients;

Apple Peelings and Cores

Lemon Juice

Sugar

• In a large bowl, cover the peels and cores with water
• It can be left overnight in the fridge or used straight away
• Pour into a pan
• Boil for an hour.
• When slightly cooled, strain through a muslin cloth
• Measure the liquid in a large pan
• For every cup of that golden liquid add 2 Tbsp lemon juice and 3/4 cup of sugar.

• Boil til temperatures reach setting point (220℉) 
• Pour into warm sterilized jars. 
• If canning..process for 10 minutes

Fannie Farmers Apple Pie

Apple week continues with the obligatory Apple Pie... and this recipe from Fannie Farmers Boston Cooking School Cook Book 1942 never fails me. Its packed to the hilt with fruit and not too sweet, Delicious with a dollop of cream, a scoop of ice cream, or my favourite.. a drizzle of home made custard

Basic dough for 9" 2 crust pie

3/4 - 1 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 tbls flour
6-8 large, firm, tart apples (about 10 cups)
2 tbls butter

• Preheat over to 220/425. 
• Line a pie plate with half the pastry dough. 
• Mix the sugar, salt, cinnamon, nutmeg and flour in a large bowl. 
• Peel, core and slice apples and toss them in the sugar mixture, coating them well. 
• Pile them into the lined pan and dot with butter. 
• Roll out the top crust and drape it over the pie. 
• Crimp the edges and cut several vents in the top. 
• Bake 10 minutes, then lower the heat to 180/350
• Bake 30-40 minutes more or until the apples are tender when pierced with a skewer and the crust is browned.

The Boston Cooking School

By Fannie Farmer ~ 1942

Apple Sauce

Ive been tackling all the gifted apples from our neighbours tree. The first thing on my list was apple sauce which has to be the easiest, and most delicious thing to make. You can make it with our without cinnamon. I go without as I love it with roast pork ( a must in the uk) and I have to use it in my Auntie Jeans Apple Sauce Cake, which I will share at a later date

3lb apples - peeled, cored and sliced
1/3 cup water
2-4 Tablespoon white sugar (or to taste)
1/2 teaspoon ground cinnamon (optional)

• Combine apples, water, sugar, and cinnamon in a saucepan
• Cover and cook over medium heat until apples are soft, about 15 to 20 minutes.
• Remove lid and cook for another 5 minutes to thicken
• Allow the apple mixture to cool
• Mash apples with a masher for a chunky consistency or puree with an immersion blender for a smooth consistency.
• Serve warm or chilled.