Thanks for watching Everyone! If you enjoyed this video and recipe please consider helping us out by commenting, liking, and sharing this video with friends and family - maybe even subscribing to the channel. This channel is nothing without you our viewers!
Please, when you tear into your mixer do a video on it! I picked up a vintage KitchenAid mixer that I need to give some TLC to. For $10 I figured I couldn't go wrong. 😁
Hi Glen love watching your show I was wondering if you could do an old recipe of kipferl my grandma use to make them how ever she passed away in 2020 taking the recipe with her all I know is that it was a recipe passed on from her mother.
This is a great channel. Glen, I would love to see you take apart your stand mixer in a video! Also, I remember making Snackin’ Cakes in the 70s. They were easy enough for a kid to make, and kind of spicy and raisiny. The picture you showed took me right back. No one uses that weird thick swoopy 70s font anymore.
My grandmother is PA Dutch. You hit the nail on the head with the "snacking cake" idea. I'll come home from work often and find a cake like this with no presentation. often you're meant to just take your piece straight from the pan and take your snack.
This was my mom's "Fruit Cake" at Christmas. She added candied fruits and walnuts. People thought I was crazy when I said I loved fruit cake. Then I would give them a slice. She made hers in a Bundt pan. Thanks for this show.
I remember Snakin' Cakes. And yes, that is a cake that you hope to find on the counter when you pass thru the kitchen that you can snag a piece of without feeling guilty.
Thank you Glen for sharing this recipe. I just put a pear and ginger version in the oven. I drained a 410 g can of unsweetened pears and blended them to a smooth consistency. I used 110 g candied ginger pieces, 1 tsp ground ginger and a splash of vanilla. I think it will make a very nice Sunday morning cake.
Update...pear and ginger is really interesting combination. I will increase the ground ginger next time. Because I bake at high altitude (6,500 feet) I reduced the quantity of sugar to 2/3 of a cup. And since I had already started baking this morning, I made a peach and chocolate chip version as well. My intention was to add a little Amaretto, but I couldn't open the bottle! I used 1/4 tsp of almond extract instead. If you are a high altitude baker, I baked this recipe at 365F for 35 minutes in a parchment lined Pyrex 8x8 ins pan.
The little conversation with Chicken, Glen and Julie at the end was precious! ❤️ Chicken's meows to "Did you need up? Was that what you needed?" remind me so much of how my cat used to "talk" to me/ get my attention :)
Born and raised in PA. Not sure if you have done it already, but Shoo-fly pie is a PA Dutch staple. For those that don't know, this is a molasses pie that goes great with strong black coffee in the morning.
Good Morning Glen, Julie, and Chicken. I'm so glad to be able to watch more history and food, and the gratuitous arrival of Chicken was so important. Thank You.
Soooo glad I watched right to the end - Chicken sighting! Totally understand "snackin' cake" concept, my favourite style of cake. So nice to have on hand and nibble on each time you pass through the kitchen.
Re: cooking rule, I think it also depends on personal preference. I prefer the texture from plumping the dried fruit, but my brother prefers when the fruit isn't plumped before adding it to the cake. We have an agreement that we don't criticize each other's cooking preferences and any good recipe is shared.
During the pandemic, I stopped making layer cakes for the most part and started baking snacking cakes. There is a whole book by a NYT recipe developer full of them, plus whenever I come across cakes that require no frosting, I save them. This looks like a wonderful addition, and with applesauce in lieu of fat and eggs, it is actually healthier and quicker. Plus, Glen, you danced. If it’s as good as the powdered donut cake I found in that book-and it looks like it-I am going to try it, and hope that. GF version might work too. Thank you for your wonderful Sunday show. It’s the best.
I love PA Dutch Cooking, I recommend a few videos on that area, it's rich in History and the food is spectacular 👌 Whoopie Pies and Frienship Bread make the world a better place!
Hi Glen, I agree with you that reconstituting the raisins is not always appropriate for the reasons you stated. I would also say the same for flouring them. In a thick batter that you had, it's not necessary, but for a looser one, it has saved me from a fruit-at-the-bottom situation. Great video as always!
A book that is worth collecting and cooking from is "Char;eston Receipts" from the Charlestson , SC Junior League. It is the olded published Junior League Cookbook. It was published in 1950 but there are Southern heritage recipes that are hundreds of years old and stories that acompany many.
When the cake batter is dense like this one, flour the fruit doesn't make any difference, but if the batter is looser it can be useful. I tried once, dividing the same batter in two and adding some floured fruit in one and not floured in the other. The first one was better distributed in the cake. I don't always soak the raisin, but I always wash it.
Okay now I wanna make "Dutch Pineapple Sauce Cake." I've got my own kitchen now. Learning the basics. Experimenting. Haven't ventured into baking yet, but a practical "snacking" cake that's not fancy but gets the job done sounds like my kinda cake. I like apples too but I'm a sucker for pineapple.
This was a very popular cake in the part of Ohio where my mother grew up. The area was settled by German immigrants, so it makes sense. Every time I have had that cake, it was made in a tube pan. Just invites the no icing needed, snack cake vibe.
Made this with dinner tonight and it was a hit! Super tasty! Next time I think I'll do mini-muffins with this recipe... (I _did_ soak my raisins, well, my currents, and I did find it hard to get the cake to bake all the way through. So listen to Glen! He knows of which he speaks.)
I’m making this snack cake. My grandkids come in the morning before school and I think they would love a piece of this for a snack on the drive to school. Thanks Glen. I want a piece with my coffee. Might toss in a handful of walnuts or pecans or a few dates mixed with the raisins.
My mom would make crabapple sauce and use it for a similar cake, which all of us kids absolutely loved. Of course, it was a sweet in a house where we weren't allowed many so there's that too, lol.
Herzliche Grüße aus Österreich! Greetings from Austria! 👍 Danke fürs Hochladen! 👍 Thanks for uploading! 👍 Very good and beautiful, thank you! 👍 Sehr gut und schön, danke
The only time I soak dried fruit is when I make my fruit cake - which by the way does not contain that nasty dyed “fruit” mix. I do soak my dried fruit in rum over night for those cakes though. I never flour the fruit. That has never made any sense to me either. Counter to everything I know about the science of baking! I really enjoy the Old Cookbook Show and look forward to it each week! Thank you for the really good content you put out. It’s much appreciated.
I grew up in Pennsylvania with significant German heritage. This cake reminds me of something I’d see at coffee hour after church, or sitting on the counter at my grandmother’s house.
Yup, I remember seeing those 'snackin' cakes' here in San Diego. My mom used to also buy the Jiffy cake mixes as well, one tiny box made one layer of cake. Your cake reminded me of a gingerbread cake, where it is dense and moist at the same time. I love this sort of cake.
I wanted to comment again. I tweeked the recipe by: Adding 1 extra teaspoon baking soda (I wanted a fluffy cake) Adding an egg (cake just needs eggs in my opinion) Adding around 1/2 cup evaporated milk (the batter seemed too dry to me) I melted the butter like a quick loaf or snack cake method...no creaming of butter and sugar. I didn't stir the soda into the applesauce...I just put it in the dry ingredients bowl. The rest is the same. Oh...my...God...this cake is delicious! Great combo of flavours!
I didn't know this was a Pennsylvania Dutch thing. I've made something almost the same (just no fresh nutmeg, it called for ground) because I wanted cake and didn't have eggs, so my grandmother handed me a recipe for applesauce cake that she had copied. I had no idea where it came from, but it's good.
absolutely know what you mean by snacking cakes. WTF people soak their raisins, mind blown. However flour otherwise it will sink, heard that hundreds of times. My favourit snacking cake as a kid was "cut and come again cake". really should get the recipe out of my mums collection. Most of the recipes online don't seem to contain glace cherries and they were so vital the amount used to be at minimum doubled. Shame so many won't know the heavenly taste and textures these things bring to such a cake.
Since Glen didn't comment on the taste being overly Nutmeg-y I guess it was OK. I also pondered that Apple Butter would work, and I like the idea if using semi-drained, crushed pineapple, or Pear Butter! I'm wondering also if mushed stonefruits such as Peach, Apricot, or Cherries would work, perhaps with the addition of a bit of liquid.
I've been watching for about two years now and just realized today that I hadn't subscribed, lol. TH-cam always put your videos in my suggestions so I thought I was subscribed. Thank goodness I found out now! Anyway, great video as always! I'm hoping to try this one, but use gluten-free flour, we'll see how it turns out. I always enjoy the old cookbook show! Excited to see more of the new technique show, it's great that you're trying those out.
@Seventies Born I made it today took about 25-30 mins at 350-375, Do the same trick you do with cake too see if its done, Stab it with a tooth pick and see if it comes out clean. It was amazing hot out of the oven with butter
There's a lot of Amish here in Northern NY. Friends would get bread from a stand nearby, but they didn't sell on Wednesdays. So my friends asked them before, "Why don't you sell bread on Wednesdays? Is that a religious day for you?" "Oh, no. Wednesday is bath day, so we're already using the tub." 😂 (true story)
I'm sure I'm not the only one who would watch you repair the stand mixer. You've shown yourself quite capable around tools on your aeroplane! And the cake looks delicious also...
Will be trying this one for sure. I'll be adding chopped walnuts, plus drizzling of a simple glaze, 😂cause that's how I roll . I'm also thinking that it would be good to put some in the freezer (unglazed) to pull out for the future. Might even work with a little shredded coconut . 🤔 As a B'Boomer, I do remember the short-lived Snack-Cake wave in the '70s, I think. Anyway, thanks, Glen, it sounds good as always. 🤗😛 🏖Kj in Tampa Bay 🙋🏼♀️ Stay warm 😮
I make a lot of quickbreads. I discovered thru trial & error that flouring fresh blueberries makes a real difference in my blueberry bread recipe. Also, for the applesauce cake, I'd add a splash of dark rum to the raisins once measured. Just let em sit a bit before adding to the batter. I'm not feeding children. And I like rum.
The raisins historically should be muscats...I wish you'd talk about this, Glen. In Canada, your lucky enough to get your hands on lexia raisins. And your right, soaking raisins gives the seedless raisin the mouth feel of puss.
The whole nutmeg available then may have been smaller. Also, our ancestors sometimes used spices more heavily than we do. The differences are what is so interesting about old recipes.
My grandmother had a handwritten version of this recipe (probably copied from a cookbook - maybe that one!). It was the kind of cake that you could serve to guests with tea, back when housewives went to call on each other every afternoon in small towns all over Ontario.
I strangely had no raisins whinI made this, so I cut dried apricots to raisins size ... didn't flour them. I worked. I belive that this cake is quite adaptable. I'll be trying other fruits. Thanks.
I grew up on a recipe like this and I remember taking that out to the guys when they were making hay and that kind of stuff when I was little. That Grandma's background was Pennsylvania Dutch. She didn't use a recipe she just dumped so I never got a recipe for it but if you don't mind I'm going to steal this one and use it and yes it is a snacking cake. More of a cookie brownie type thing then a cake if I remember correctly I have not tried this since you made it but made me crave it from something of my childhood. That book looks like a treasure. Can't afford it right now but I may try to get it in the future I would like to understand the history of that side of the family a Little More. I always loved her food. My mom always said I had a little too much on my dad in me. It was definitely rich and sometimes sweet very sweet but the people worked very hard and they worked it off apparently very few were round. And relatively healthy I always got the opinion that moderation comes with how hard you work also included in the equation or what kind of work do you do.
My grandfather also dipped things in corn syrup! For us, it was biscuits (shortening, not butter, and I've never known anyone else to make biscuits that way). White corn syrup and margarine or dark corn syrup and peanut butter, and we used Bob White corn syrup with the Bob White pheasant on the label. ❤
I like the overhead mixing shot at 3:25 better than staring at the side of the bowl. It helps show the consistency of the batter. What was the cooking time?
This sounds so good, I might put chopped nuts on the top and press them in a little, that would make it nice enough for company even without frosting. Or serve with a scoop of ice cream.
My late mother hated fruit cake,so around the holidays she made an apple sauce cake. It had the ingredients of this cake and more I think . She creamed butter, sugar,and an egg together,then mixed the rest of the ingredients together. I remember she used 2 cans of apple sauce. the batter was a little loose and was poured in to an angel food cake pan with a lift out bottom. Crushed walnuts and raisins were mixed in by hand. the top was decorated with alternating halved candied cherries and halved walnuts. Her parents were Canadians that came to the states. No Idea where the recipe came from.
Thanks for watching Everyone! If you enjoyed this video and recipe please consider helping us out by commenting, liking, and sharing this video with friends and family - maybe even subscribing to the channel. This channel is nothing without you our viewers!
Please, when you tear into your mixer do a video on it! I picked up a vintage KitchenAid mixer that I need to give some TLC to. For $10 I figured I couldn't go wrong. 😁
Here it is: th-cam.com/video/lQoC6UvQTPI/w-d-xo.html
How long in the oven?
Hi Glen love watching your show I was wondering if you could do an old recipe of kipferl my grandma use to make them how ever she passed away in 2020 taking the recipe with her all I know is that it was a recipe passed on from her mother.
This is a great channel. Glen, I would love to see you take apart your stand mixer in a video! Also, I remember making Snackin’ Cakes in the 70s. They were easy enough for a kid to make, and kind of spicy and raisiny. The picture you showed took me right back. No one uses that weird thick swoopy 70s font anymore.
My grandmother is PA Dutch. You hit the nail on the head with the "snacking cake" idea. I'll come home from work often and find a cake like this with no presentation. often you're meant to just take your piece straight from the pan and take your snack.
Same here!!! My grandmother made cakes like this all the time! Honestly, they are my favorite… I don’t need all the fancy frosting
These old books should be digitized and preserved.
I'm 8th generation PA Dutch, Lancaster County (circa.1729). I approve.
This was my mom's "Fruit Cake" at Christmas. She added candied fruits and walnuts. People thought I was crazy when I said I loved fruit cake. Then I would give them a slice. She made hers in a Bundt pan. Thanks for this show.
My word - your mother’s fruitcake sounds absolutely delicious!
@@EastSider48215 thanks. It is one of the things I miss and her peanut butter fudge. She has been gone for years now.
I don't understand why americans hate fruit cake. There are plenty of good ways to make it.
@@IsaacIsaacIsaacsonBecause most of them are bought, and are crap. But I have had some homemade ones that are excellent.
I remember Snakin' Cakes. And yes, that is a cake that you hope to find on the counter when you pass thru the kitchen that you can snag a piece of without feeling guilty.
Long live The Old Cookbook Show!!! Thanks Glen for every upload, as this starts to become History through food. Incredible stuff.
Thank you Glen for sharing this recipe. I just put a pear and ginger version in the oven.
I drained a 410 g can of unsweetened pears and blended them to a smooth consistency. I used 110 g candied ginger pieces, 1 tsp ground ginger and a splash of vanilla. I think it will make a very nice Sunday morning cake.
Update...pear and ginger is really interesting combination. I will increase the ground ginger next time.
Because I bake at high altitude (6,500 feet) I reduced the quantity of sugar to 2/3 of a cup.
And since I had already started baking this morning, I made a peach and chocolate chip version as well. My intention was to add a little Amaretto, but I couldn't open the bottle! I used 1/4 tsp of almond extract instead.
If you are a high altitude baker, I baked this recipe at 365F for 35 minutes in a parchment lined Pyrex 8x8 ins pan.
Come for the food, stay for the history!
Thanks for talking about Snackin' Cake from the 1970's when I was a teenager, Seeing Snackin' Cake again made my day, Linda in Oklahoma ;)
"a whole nutmeg..."
"Jon Townsend has entered the chat."
😅
I love this series so much. History and cooking at the same time.
I love this when I was little PA Dutch grandparents and great grandparents
My grandma was Pennsylvania Dutch & Irish…she was proud of both. And a great cook. I need to find that book!
The little conversation with Chicken, Glen and Julie at the end was precious! ❤️
Chicken's meows to "Did you need up? Was that what you needed?" remind me so much of how my cat used to "talk" to me/ get my attention :)
Born and raised in PA. Not sure if you have done it already, but Shoo-fly pie is a PA Dutch staple. For those that don't know, this is a molasses pie that goes great with strong black coffee in the morning.
De-Lish-ios! (but not diabetic friendly, so none for me ☹️)
Mmmmmm that sounds heavenly to me!!!
Shoo fly pie and and a cup of breakfast tea is my idea of breakfast in Paradise.
@@EastSider48215 Paradise , Pennsylvania 17562
I'm from Lehigh County and Shoo Fly has got to the wet bottom version! So much better than the dry bottom. But ya gotta love molasses.
Nicely done. My relatives are from Lancaster county in Pennsylvania and deal with Pennsylvania Dutch cooking as well as Amish cooking. Good stuff!
Good Morning Glen, Julie, and Chicken. I'm so glad to be able to watch more history and food, and the gratuitous arrival of Chicken was so important. Thank You.
You have a kitty too!!!
That’s so awesome!! I don’t think I’ve ever seen the kitty on camera ❤️ ❤️
May you have a blessed beautiful day.
Soooo glad I watched right to the end - Chicken sighting! Totally understand "snackin' cake" concept, my favourite style of cake. So nice to have on hand and nibble on each time you pass through the kitchen.
Perfect with tea. Julie is absolutely correct.
Re: cooking rule, I think it also depends on personal preference. I prefer the texture from plumping the dried fruit, but my brother prefers when the fruit isn't plumped before adding it to the cake. We have an agreement that we don't criticize each other's cooking preferences and any good recipe is shared.
plump them with rum, its not bad
A great video as usual Glen. Always a treat when Chicken makes a cameo.
This sounds like my kind of cake! I love something to snacking on without the sweetness of a frosted cake.
During the pandemic, I stopped making layer cakes for the most part and started baking snacking cakes. There is a whole book by a NYT recipe developer full of them, plus whenever I come across cakes that require no frosting, I save them. This looks like a wonderful addition, and with applesauce in lieu of fat and eggs, it is actually healthier and quicker. Plus, Glen, you danced. If it’s as good as the powdered donut cake I found in that book-and it looks like it-I am going to try it, and hope that. GF version might work too. Thank you for your wonderful Sunday show. It’s the best.
Could you please share the title of the snacking cakes recipe book? That sounds like my type of cake speed.
@@Asummersdaydreamer14 Snacking Cakes: Simple Treats for Anytime Cravings (Yossy Arefi)
@@callioscope thank you!
I love PA Dutch Cooking, I recommend a few videos on that area, it's rich in History and the food is spectacular 👌 Whoopie Pies and Frienship Bread make the world a better place!
Hi Glen, I agree with you that reconstituting the raisins is not always appropriate for the reasons you stated. I would also say the same for flouring them. In a thick batter that you had, it's not necessary, but for a looser one, it has saved me from a fruit-at-the-bottom situation. Great video as always!
It's always a winner when Glen takes a bite and starts happy dancing.
@Glen I tried this recipe tonight with pineapple puree instead of apple sauce, and dried blueberries instead of raisins. It turned out great!
A book that is worth collecting and cooking from is "Char;eston Receipts" from the Charlestson , SC Junior League. It is the olded published Junior League Cookbook. It was published in 1950 but there are Southern heritage recipes that are hundreds of years old and stories that acompany many.
I grew up eating these recipes at my grandmother’s in Lancaster, PA.
When the cake batter is dense like this one, flour the fruit doesn't make any difference, but if the batter is looser it can be useful. I tried once, dividing the same batter in two and adding some floured fruit in one and not floured in the other. The first one was better distributed in the cake.
I don't always soak the raisin, but I always wash it.
Okay now I wanna make "Dutch Pineapple Sauce Cake." I've got my own kitchen now. Learning the basics. Experimenting. Haven't ventured into baking yet, but a practical "snacking" cake that's not fancy but gets the job done sounds like my kinda cake. I like apples too but I'm a sucker for pineapple.
Loved Chicken reaching for ups, great composure not bursting out laughing!
CHICKEN!!😍. Love Julie's cat-owner, matter-of-fact tone..."you don't like cake." LOL!
This was a very popular cake in the part of Ohio where my mother grew up. The area was settled by German immigrants, so it makes sense. Every time I have had that cake, it was made in a tube pan. Just invites the no icing needed, snack cake vibe.
I have been wanting to find an apple sauce cake like my mother would make at Christmas. Hope this is the one. Thanks
Reminds me of Olivia Walton, the Mom on the classic TV show, her applesauce cake.
I cold soaked my raisins in rum. Drained, and put them in the batter. Tastes amazing!
Made this with dinner tonight and it was a hit! Super tasty! Next time I think I'll do mini-muffins with this recipe... (I _did_ soak my raisins, well, my currents, and I did find it hard to get the cake to bake all the way through. So listen to Glen! He knows of which he speaks.)
I’m making this snack cake. My grandkids come in the morning before school and I think they would love a piece of this for a snack on the drive to school. Thanks Glen. I want a piece with my coffee. Might toss in a handful of walnuts or pecans or a few dates mixed with the raisins.
My grandma made something very similar but as muffins. We could grab one as we went out the door early in the morning to go fishing.
This reminds me of a 'base' mix for a Hummingbird cake.
My mom used to make applesauce cake but she put a glaze on it. Very moist and delicious.
My mom would make crabapple sauce and use it for a similar cake, which all of us kids absolutely loved. Of course, it was a sweet in a house where we weren't allowed many so there's that too, lol.
My kids would have loved this for an after school snack! A cup of coffee or tea and a piece of this cake would be wonderful!
An appearance by Chicken!!! Made my day😀
It looks delicious. I have been craving applesauce cake.
Jule's and Glenn's MMmmMM of approval 😁💜
Herzliche Grüße aus Österreich!
Greetings from Austria!
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke
Hold on hochladen sounds like a prank translation 😅
Thank you Glen.
Yes, great snack cake.
I definitely like the idea of using Pineapple.
Raisin + Pineapple? Cherry + Pineapple :) We are also going to have to change the name to Dutch Tropical Cake or something..
I made this recipe last week and it was delicious! Reminds me of hermit cookies. Thanks for sharing
The only time I soak dried fruit is when I make my fruit cake - which by the way does not contain that nasty dyed “fruit” mix. I do soak my dried fruit in rum over night for those cakes though. I never flour the fruit. That has never made any sense to me either. Counter to everything I know about the science of baking! I really enjoy the Old Cookbook Show and look forward to it each week! Thank you for the really good content you put out. It’s much appreciated.
Both sets of my grandparents were PA Dutch. I'm a chef these days and I still have a love for those old recipes. It's just good food.
I grew up in Pennsylvania with significant German heritage. This cake reminds me of something I’d see at coffee hour after church, or sitting on the counter at my grandmother’s house.
Yup, I remember seeing those 'snackin' cakes' here in San Diego. My mom used to also buy the Jiffy cake mixes as well, one tiny box made one layer of cake. Your cake reminded me of a gingerbread cake, where it is dense and moist at the same time. I love this sort of cake.
I wanted to comment again. I tweeked the recipe by:
Adding 1 extra teaspoon baking soda (I wanted a fluffy cake)
Adding an egg (cake just needs eggs in my opinion)
Adding around 1/2 cup evaporated milk (the batter seemed too dry to me)
I melted the butter like a quick loaf or snack cake method...no creaming of butter and sugar.
I didn't stir the soda into the applesauce...I just put it in the dry ingredients bowl.
The rest is the same.
Oh...my...God...this cake is delicious! Great combo of flavours!
I didn't know this was a Pennsylvania Dutch thing. I've made something almost the same (just no fresh nutmeg, it called for ground) because I wanted cake and didn't have eggs, so my grandmother handed me a recipe for applesauce cake that she had copied. I had no idea where it came from, but it's good.
The nutmeg is ground by using the small grater. Fresh-ground nutmeg has such a better taste.
absolutely know what you mean by snacking cakes. WTF people soak their raisins, mind blown. However flour otherwise it will sink, heard that hundreds of times. My favourit snacking cake as a kid was "cut and come again cake". really should get the recipe out of my mums collection. Most of the recipes online don't seem to contain glace cherries and they were so vital the amount used to be at minimum doubled. Shame so many won't know the heavenly taste and textures these things bring to such a cake.
I have family still living in Pennsylvania and can easily see them making this. It will be lovely to make and enjoy.
Since Glen didn't comment on the taste being overly Nutmeg-y I guess it was OK. I also pondered that Apple Butter would work, and I like the idea if using semi-drained, crushed pineapple, or Pear Butter! I'm wondering also if mushed stonefruits such as Peach, Apricot, or Cherries would work, perhaps with the addition of a bit of liquid.
I've used apple butter instead of apple sauce in basic gift bread and it was great. I was thinking the same for this recipe!
Those all sound like really delicious ideas.
Glen almost danced, he liked it. Good to see Chicken.
Hey Glen, if you end up fixing your mixer please consider making a video. Would be really helpful for all of us.
Like this one: th-cam.com/video/lQoC6UvQTPI/w-d-xo.html
Thanks I‘m definetly going to watch this right after I‘m done watching the applesauce cake.
I've been watching for about two years now and just realized today that I hadn't subscribed, lol. TH-cam always put your videos in my suggestions so I thought I was subscribed. Thank goodness I found out now! Anyway, great video as always! I'm hoping to try this one, but use gluten-free flour, we'll see how it turns out. I always enjoy the old cookbook show! Excited to see more of the new technique show, it's great that you're trying those out.
Growing up in the 70's (UK) home made cakes were everywhere and I've never enjoyed a bought cake as much as those.
I like all these ideas!
As a longtime fan from PA Dutch region, it is great having you cook from a cook book with our history.
Being Dutch I just had to try it.... tastes delicious!!, Thanks Glenn.
@Seventies Born I made it today took about 25-30 mins at 350-375, Do the same trick you do with cake too see if its done, Stab it with a tooth pick and see if it comes out clean. It was amazing hot out of the oven with butter
There's a lot of Amish here in Northern NY. Friends would get bread from a stand nearby, but they didn't sell on Wednesdays. So my friends asked them before, "Why don't you sell bread on Wednesdays? Is that a religious day for you?" "Oh, no. Wednesday is bath day, so we're already using the tub." 😂 (true story)
Thanks for clarifying the Dutch part. I see so many mentions of Dutch in the US but none of it is actually Dutch!
Can't wait to try this, yum
There's a cookbook called snacking cakes. I really enjoy it!
I'm sure I'm not the only one who would watch you repair the stand mixer. You've shown yourself quite capable around tools on your aeroplane! And the cake looks delicious also...
Always nice to see Chicken!
lOVE IT!
Will be trying this one for sure. I'll be adding chopped walnuts, plus drizzling of a simple glaze, 😂cause that's how I roll . I'm also thinking that it would be good to put some in the freezer (unglazed) to pull out for the future. Might even work with a little shredded coconut . 🤔 As a B'Boomer, I do remember the short-lived Snack-Cake wave in the '70s, I think. Anyway, thanks, Glen, it sounds good as always. 🤗😛 🏖Kj in Tampa Bay 🙋🏼♀️ Stay warm 😮
I make a lot of quickbreads. I discovered thru trial & error that flouring fresh blueberries makes a real difference in my blueberry bread recipe.
Also, for the applesauce cake, I'd add a splash of dark rum to the raisins once measured. Just let em sit a bit before adding to the batter. I'm not feeding children. And I like rum.
Banana nut snack’n cake! No eggs so great recipe to have. Yummm.
Definitely gonna make this!!!
The raisins historically should be muscats...I wish you'd talk about this, Glen. In Canada, your lucky enough to get your hands on lexia raisins. And your right, soaking raisins gives the seedless raisin the mouth feel of puss.
The whole nutmeg available then may have been smaller. Also, our ancestors sometimes used spices more heavily than we do. The differences are what is so interesting about old recipes.
My grandmother had a handwritten version of this recipe (probably copied from a cookbook - maybe that one!). It was the kind of cake that you could serve to guests with tea, back when housewives went to call on each other every afternoon in small towns all over Ontario.
My grandmother made cakes like this. Dense fruit laden cakes like applesauce and date. Her family was from Germany and moved here in the late 1700s
Giving a try today. I wash short on nutmeg but added a dash of ginger
I strangely had no raisins whinI made this, so I cut dried apricots to raisins size ... didn't flour them. I worked. I belive that this cake is quite adaptable. I'll be trying other fruits. Thanks.
Love cloves! When moving to PA I discovered a whole new cuisine from Dutchland, gained 20 lbs, ha. Must try this cake.
It's a cake you'd snack on with a good cup of coffee or tea.
I grew up on a recipe like this and I remember taking that out to the guys when they were making hay and that kind of stuff when I was little. That Grandma's background was Pennsylvania Dutch. She didn't use a recipe she just dumped so I never got a recipe for it but if you don't mind I'm going to steal this one and use it and yes it is a snacking cake. More of a cookie brownie type thing then a cake if I remember correctly I have not tried this since you made it but made me crave it from something of my childhood. That book looks like a treasure. Can't afford it right now but I may try to get it in the future I would like to understand the history of that side of the family a Little More. I always loved her food. My mom always said I had a little too much on my dad in me. It was definitely rich and sometimes sweet very sweet but the people worked very hard and they worked it off apparently very few were round. And relatively healthy I always got the opinion that moderation comes with how hard you work also included in the equation or what kind of work do you do.
My grandfather also dipped things in corn syrup! For us, it was biscuits (shortening, not butter, and I've never known anyone else to make biscuits that way). White corn syrup and margarine or dark corn syrup and peanut butter, and we used Bob White corn syrup with the Bob White pheasant on the label. ❤
I like the overhead mixing shot at 3:25 better than staring at the side of the bowl. It helps show the consistency of the batter. What was the cooking time?
The Glen bounce!
This sounds so good, I might put chopped nuts on the top and press them in a little, that would make it nice enough for company even without frosting. Or serve with a scoop of ice cream.
@8:46 Stay until the end for Chicken the cat!!! 🐈⬛
Love your show! Has gotten me back to baking recently.
Love your kitty! This kind of reminds me of my Mom’s boiled raisin cake! Now I want to put in some pineapple pieces!
For my grandmother's sour cream raisin pie, I pre-soak the raisins in spiced rum or bourbon overnight.. extra yummy...
My late mother hated fruit cake,so around the holidays she made an apple sauce cake. It had the ingredients of this cake and more I think . She creamed butter, sugar,and an egg together,then mixed the rest of the ingredients together. I remember she used 2 cans of apple sauce. the batter was a little loose and was poured in to an angel food cake pan with a lift out bottom. Crushed walnuts and raisins were mixed in by hand. the top was decorated with alternating halved candied cherries and halved walnuts. Her parents were Canadians that came to the states. No Idea where the recipe came from.
This what I'd eat for breakfast with my coffee.
I bet it smells good too!