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Holiday Apple Cake

October 29, 2020 | Posted in Beverly | Be the first one to comment

Hello from Beverly

As we come to the end of this CRAZY year and face what promises to be the strangest holiday season ever, I have been thinking about the people that make a difference in my life.  Of course, topping the list is my family and close friends.  Even with a pandemic going on, I always feel secure and loved when in their presence.   Then there is my “work family”.  This year I have spent more time with them than anyone else and am grateful for their warmth, support, caring and that they make me laugh every day.  And last, but certainly not least, are our wonderful patients.  I have known some of you for decades and others for just a couple of months and yet I am continually amazed at your impact.  Ultimately, it is all of you that make me love coming to work each day.  Though each day has  its challenges, the best part is spent sharing photos of the new babies, a funny anecdote or the many extraordinary stories that surround your lives.  I have learned so much and appreciate being included more than you will ever know.  If it were possible, I would bake a mini loaf for each one of you.  A reality check tells me to just share the recipe….
Here are 2 favorites from my archives.  I hope you enjoy!


  • 3 cups flour
  • 2 cups sugar
  • 3/4 t each: salt, baking soda, mace, cinnamon
  • 1t nutmeg
  • 3 large eggs
  • 1 ¼ cups vegetable oil
  • 2 cups raisins (I always plump mine in warm brandy, though warm water work
  • s as well)
  • 1 ¼ cups chopped walnuts
  • 3 cups chopped, peel on apples – I use McIntosh – they add a nice sweet / tangy flavor.
  • Sift together flour, sugar and spices
  • In a separate bowl mix eggs well and add vegetable oil
  • Add the dry ingredients to the wet and mix well.  The mixture will be moist and oily.
  • Add the raisins, apples and nuts and combine well.  The batter will be very stiff.
  • Place the batter in a WELL greased and floured tube or bundt pan. 
  • Bake at 325 degrees for about 1.5 hours.  Cakes are done when tester comes out clean.
  • Be sure to put a sheet pan under the cake when baking.  Sometimes the oil in the batter overflows and you don’t want a mess on the floor of your oven. 
Notes:  This was the very 1st recipe that I shared with my brother’s patients.  That was probably 20 years ago and long before I worked in the practice.  It is super easy to put together and makes a great gift.  I often make mini loaves – you will get 5 from each recipe.  If you wrap them in cellophane, add a ribbon they make wonderful little holiday gifts.  Perfect for the neighbors!  If you do make the small ones, bake those for just an hour, but still check with a tester for doneness. 





  1. Crust:
    • 1/2 cup (1 stick) unsalted butter, room temperature
    • 1/4 cup sugar
    • 1 large egg yolk
    • 1/8 teaspoon salt
    • 1 1/4 cups unbleached all-purpose flour
  2. Filling:
    • 3 large eggs
    • 1/2 cup (packed) golden brown sugar
    • 1/2 cup pure maple syrup
    • 1/2 cup dark corn syrup
    • 1/4 cup (1/2 stick) unsalted butter, melted
    • 1/8 teaspoon salt
    • ½ cup coarsely chopped pecans
    • 1 cup whole pecans
    • Whipped cream or vanilla ice cream
  1. For crust:
    1. Using electric mixer, beat butter in medium bowl until smooth. Add sugar, egg yolk, 
    2. and salt; beat until blended. Add flour and beat just until dough begins to clump together. Gather dough into ball; flatten into disk. Roll out dough on lightly floured work surface to 10 1/2-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce dough all over with fork. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
    3. Place crust in freezer 30 minutes before filling and baking.
  2. For filling:
    1. Preheat oven to 350°F. Whisk eggs and brown sugar in medium bowl until well blended. Whisk in maple syrup, corn syrup, melted butter, and salt. Stir in chopped pecans. Pour filling into unbaked crust. Place tart on rimmed baking sheet.  Arrange remaining pecans (the whole ones) in concentric circles on top of the filling.
    2. Bake tart until filling is slightly puffed and set, about 40 minutes. Transfer to rack and cool.
    3. DO AHEAD: Can be made 1 day in advance. Tent loosely with foil and let stand at room temperature.
    4. Cut tart into wedges and serve with whipped cream or ice cream.
Note:  Taking the extra few minutes to carefully arrange the whole pecans gives the tart a very professional appearance.  Your friends and family will be delighted with the flavor and impressed with the look.  This dessert is a keeper!


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