Prize Winning Fresh Apple Cake

  • Yield : 8
  • Servings : 8
  • Prep Time : 20m
  • Cook Time : 40m
  • Ready In : 60m
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This recipe won 3rd place at the Teche News Contest in November 2001 in St. Martinville, La. This recipe was given to me around 1980 by Mrs. Ruby Kiper a dear friend. It was a cold winter day with a fine misty rain falling. My Mother called and said they would like to come out for a visit. Quickly I made the cake and of course the aroma just penetrated the kitchen and that made them all the more anxious to taste. Mother asked if I had enough ingredients to make another one. My stepfather Boyd, said he would go to the store and get whatever we needed to make another one. So we make 2 more; that was now 3. On the way back home they stopped at the store and bought more ingredients. Mother made 2 more the next morning so within less than 24 hours 5 cakes were made. We have been making them ever since. Since they freeze very well. While you are making why not make one to eat and one to freeze. Add a scoop of Vanilla Ice Cream for a taste sensation.


  • 1 cup sugar
  • 1 stick margarine
  • 1 egg
  • 1 1/2 cup plain flour
  • 1/2 tsp soda
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp allspice
  • 1/4 tsp nutmeg
  • 1 apple peeled and sliced
  • 3/4 cup chopped pecans
  • 1/2 cup raisins optional


Step 1

Preheat oven at 350 degrees.

Step 2

Cream sugar and margarine (margarine at room temperature), then add egg. Combine spices with flour and add to the creamed mixture along with chopped apple and pecans and raisins which are optional.

Step 3

Place in a greased and floured pie plate, layer cake pan or 9 inch black iron skillet. Bake for 35-40 minutes.

This can be made ahead of time and put in the freezer. When pears are in season they can be used in place of the apple. If you do not have all these spices on hand you can use the McCormick or Astor Apple Pie Spice, use about 3 1/2 teaspoons in place of the different spices.


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