I am here to say, “I do not have a fear of fruitcake”. I have been called a fruitcake on more than one occasion, but I take it as a complement. My mom used to make honest to goodness fruitcakes at Christmastime to give as gifts. I don’t actually remember eating her fruitcake, but I do remember tying ribbons around them. They were like bricks made out of fruit made pretty with a red bow. “Merry Christmas, by the way be careful not to drop it on your toe……”
In your mixer beat the eggs with the sugar for 2 minutes. Add mayonnaise and mix until incorporated, but no need to go crazy.
Now alternate your dry ingredients and the 1/3 cup of milk. The batter will be sticky, like fruitcake batter, annoyingly tacky and ooey gooey. Do this until dry and wet are completely incorporated.
Sorry, I digressed on the apple peeling and song singing. Peel and chop your apples, add them along with the raisins to the batter.
Like I said you can do muffins, layer(2 9″) or 9×13 sheet cake with this recipe. What ever floats your apples.Grease and flour your pans if you are doing a layer cake. Like I said this batter has some texture. Divvy up the batter and help it into the corners with your spatula. If I am making muffins I use cup cake papers.
It will only fill the pan half way no worries it will rise. Remember this is a dense cake, however, it will not raise up past top of pan.
Place in oven for 40-45 minutes at 350 degrees.
Can I hear an Amen for brown sugar and butter! And another….Amen! Someday when I am old and nuttier, I’m going to take a bath in this stuff. But for now I’ll just melt the brown sugar, butter and salt over medium heat in a saucepan.
Whisk to blend and create a creamy caramel. Writing about brown sugar made me think of Mick Jagar….ever see him in concert? He’s a freak of nature. I saw his Steel Wheels Tour at the Pontiac Silverdome, in Detroit….yes, that was a long time ago…and oh I’m sorry I didn’t mean for you to loose your appetite by bringing up Mick Jagar. Moving right along………
This is liquid gold. It is extremely valuable and never to be wasted. Pure Maple Syrup. I buy my syrup from a maple farm just 10 miles south of me. I would share the info, but it is so “mom and pop” that I just have their personal home phone number that was given to me by a friend. This stuff is the insiders secret maple syrup. The moonshine of syrup.
You want the frosting to be loose, not stiff. Gradually add the last 1/2 cup of powdered sugar and beat with whisk until smooth. Add chopped nuts if you like. I always use pecans, but I believe my mom used walnuts….didn’t you?
If I haven’t said it already…I’ll say it again. Fall is my favorite time of year for food. Summer is good, but Fall is the BEST! So many comforting foods. This cake recipe is definetly one of my comfort foods. I hope you find it comforting too.