Tuesday, September 21, 2010

The Best Way to Celebrate Fall...Make A Mabon Cake

In honor of the Fall Equinox (Mabon), I am giving you one of my most treasured recipes. I know this is not the best looking cake you have ever seen. But it just might be the best you've ever tasted. Everyone that bites into it let's out an audible Mmmmmmm! I got this recipe 15 years ago from a Norwegian witch.


Start by peeling some of your favorite apples. Always try your apples before you bake with them. I had a selection here and ended up using only two varieties because one had little flavor and the other was too soft. Granny Smith's work perfectly in this recipe.


Dice them into small cubes about 1/4 inch square. you don't want anything bigger for this cake. You will need 4 cups.


Measure 2 cups of white sugar into the bowl of your mixer.


Thoroughly beat in 3 eggs.


Add 1 teaspoon of salt.


Then 1 teaspoon of baking soda.


Then 2 teaspoons of vanilla extract.


Pour in 1 cup of melted butter and mix thoroughly.


Change to your paddle attachment at this point.


Add 3 cups of flour beating after each addition.


Beat until you have a smooth batter.



Then add all of the apples. Beat on low until the apples are mixed in, then pour the batter and spread it into a greased 9 X 13 pan. Bake in a 325 degree oven for about 45 minutes. The time depends on your oven. You will see a pic below when it comes out of the oven. You should be able to stick a skewer in the middle and have it come out clean. It should be golden. Mine baked for an hour.


During the last 10 minutes of baking, prepare the sauce.

Melt 2 sticks of butter in a heavy pan.


Measure out 1 cup of dark brown sugar and 1/3 cup of evaporated milk.


When the butter is melted add the evaporated milk and the brown sugar.


Whisk it all together. Bring it to a rolling boil and boil it for a couple of minutes. Remove from the heat and whisk in 2 teaspoons of vanilla extract.


Remove the cake from the oven. This is what it will/should look like.


Pour the topping over the cake while it is still hot. I poke holes in the cake to allow the topping to sink in. You will notice I used parchment paper. Do not do this. I hadn't made this since last year and I thought it would be a good idea but the topping ran under the parchment and it took some fancy maneuvering to remove that stupid paper and keep the cake intact.


It is wonderful served warm with some whipped cream.


We like it so much we don't use whipped cream. Take my word for this....it is out of this world wickedly good.


I usually let it sit for a while to soak up the sauce. Then I refrigerate it to firm it up. The taste intensifies overnight.

This is the densest, moist, caramely, apple dessert you will ever eat.

I have made 6 of these at a time because I get so many requests for them every Fall.

*We went on yet another day trip today and found the mother load! I am still sorting through the pics from yesterday's trip and will post the first ones tomorrow.

**If you are yearning for Fall, you will get your Fall fix in the next couple of days! As an example, we had to return home early today because the car was full. I also found some great treats to put in a basket for a future giveaway.

***Remember to enter the giveaway by clicking on the Teddy's Treats button on my sidebar.