Try this mouth-watering new recipe from the The Sunshine Palate test kitchen. This cake is a tasty blend of fresh apples with a light touch of cinnamon and heightened with a tangy lemon topping. It’s sure to become a favorite recipe.






           Chef’s Hint: Recommended apples are Braeburn, Fuji, or Gala. 

½ cup shortening                                            ½ teaspoon salt

1¼ cups sugar                                                  ½ teaspoon baking powder

2 eggs                                                                  ¼ teaspoon cinnamon

1¼ cups cake flour                                          4 cups apples diced, unpeeled (2-3 apples)

1 cup flour                                                          1 cup raisins

2 teaspoons baking soda                                ½ cup pecans, chopped


  1. Cream shortening and sugar until fluffy. Add eggs; beat until a pale yellow color, about three minutes.
  2. Sift flours, baking soda, salt, baking powder and cinnamon.
  3. Add apples, raisins and pecans to creamed mixture.
  4. Slowly add sifted ingredients to wet mixture.
  5. Turn into a greased and floured 10 inch springform pan.
  6. Bake at 350º for 50-55 minutes.
  7. Remove from oven. Cool 10 minutes. Place lemon topping on cake.




            Chef’s Hint: Add beaten egg very gradually to the lemon mixture or it will cook too
quickly causing the topping to be lumpy.


½ cup sugar                                                       Rind of one lemon, grated

1 cup water                                                        Juice of one lemon

2 tablespoons cornstarch                             1 egg, beaten

1 tablespoon butter


  1. In a small sauce pan mix sugar and cornstarch.
  2. Slowly add water. Bring to a boil, stirring frequently.
  3. Add lemon rind, lemon juice and butter. Cook 1-2 minutes.
  4. Remove from heat. Very slowly add egg a spoonful at a time. Cook 1-2 minutes.
  5. Spoon over warm cake.
  6. Refrigerate at least three hours before serving.

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