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Welcome to Red Cardinal Kitchen! Today we are making this easy delicious treat, "Apple Pecan Cake with w/Lemon Pudding Sauce." This recipe given to me in a paper sack with other recipes is from our family's past. I have typed out these recipes and kept them on file. Although many recipes were unclear, missing, and misspelled, I have tried to rewrite these recipes. I hope I have added words correctly as possible. In my heart, I know our relatives would be ever grateful that I am passing them on to all of my family and friends all over the world right here on YouTube. So, we hope you enjoy this Delicious old-time treat made back in the day. It's sure to be a hit with your family and friends. Watch this video to learn how to make this recipe from Red Cardinal's Kitchen. Enjoy!
Preparations: Set the range oven to 350 degrees Fahrenheit
Butter an 8x8 inch square baking dish
In a small bowl add and whisk together flour and baking powder.
Chop the pecans
Ingredients for the skillet:
2 tbsp butter
½ cup raisins
3 tbsp orange juice (save the pulp)
zest from 1 medium orange
3 tbsp lemon juice
3 cups apples, dice
1 cup water
1 tbsp lemon juice
Directions for the skillet:
1. In a medium-hot skillet, melt butter, then add and stir in raisins, orange juice, the pulp, orange zest, lemon juice, apples, and a little lemon water for steam. Cover and simmer on low, raisins will plump up half the size of the grape they used to be and the apples will be cooked.
Ingredients for the Cake Batter:
2 eggs, beaten
3 tbsp white granulated sugar
3 tbsp brown sugar
1 tsp vanilla
1 tsp lemon extract
3 tbsp white granulated sugar
3 tbsp brown sugar
2/3 cup all-purpose flour
1 tsp baking powder
½ tsp salt
Garnishes: powdered sugar, whole pecans, apple slices, raisins, and lemon-orange sauce
Directions for the Cake Batter:
1. In a mixing bowl, add eggs and beat well. Add 3 tbsp white granulated sugar, 3 tbsp brown sugar, 6 oz yogurt, vanilla, and lemon extracts.
2. Add all-purpose flour with the baking powder and salt to the egg and sugar mixture.
3. Drain and scoop cooked raisins and apple mixture and add to batter and combine.
4. Add the raisin and apple liquid to a measuring cup., add water to make 1 cup of liquid. Set aside.
5. Pour the cake batter into the prepared baking dish and set pecans on top of the batter.
6. Bake the cake for 25 minutes. Check the cake with the toothpick method. If the toothpick comes out clean after inserting it into the middle of the cake, then it is done. Ovens vary, it could take 25, 27 to 30 minutes.
Cool on rack.
7. Garnish in the dish or on a cake plate if desired.
8. Make sure the plate is heatproof, or a hot cake will break a plate.
Ingredients for Lemon Pudding Sauce:
¾ cup of orange, lemon, apple, and raisin liquid plus ¼ cup water (reserve 2 tbsp for cornstarch)
3 tbsp white granulated sugar
4 tbsp cornstarch
2 tbsp fruit juice (for cornstarch)
1/3 cup lemon juice
3 tbsp sugar
2 tbsp butter
1 tsp lemon extract
Directions for Lemon Pudding Sauce:
1. In a small saucepan, add ¾ cup of orange, lemon, apple, and raisin liquid and ¼ extra water to make 1 cup.
2. Add sugar and cornstarch mixed with 2 tbsp of fruit juice then add to the saucepan.
3. Add 1/3 cup more lemon juice 3 tbsp sugar and ¼ cup water. Stir and bring almost to a boil, then turn the heat down on the range stovetop, simmer, and stir until thick and bubbly.
4. Add butter and lemon extract, stir, and cool.
5. Serve with “Apple Pecan Cake”
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