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Alice's Apple Butter Bread, 1967

Alice's Apple Butter Cake is a 1960s recipe from Alice Peterson, one-time food editor for the New York Daily News. We like that it's glazed with sherry syrup. You'll like the large chunks of apples, too.

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Makes one 10-inch tube cake
Ingredients for cake
  • 1 cup butter
  • 2 cups sugar
  • 3 eggs
  • 3 cups sifted flour
  • 1 1/2 tsp soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/8 tsp cloves
  • 2 tsp nutmeg
  • 2 tsp vanilla
  • 3 cups peeled, chopped tart apples
  • 2 cups chopped walnuts
Ingredients for sherry glaze
  • 1 1/2 cups sugar
  • 1/2 cup sherry
Instructions
  1. Beat butter and sugar until light. Add eggs, one at a time, beating well after each. Gradually add combination of sifted flour, soda, salt, cinnamon, cloves and nutmeg. Stir in vanilla; blend in fruit and nuts.
  2. Pour into a greased, floured, tube pan. Bake at 325 degrees until a toothpick inserted in cake comes out clean (about 1 1/2 hours). Remove cake to a rack; let stand 15 minutes. Turn onto a cake plate
  3. Make glaze: In saucepan, stir sugar and sherry together. Cook, stirring constantly until syrupy, about 2 minutes. Glaze may be applied to cake while warm.

Be careful not to overbake this cake which will dry it out. Start checking cake for doneness (inserting toothpicks to see if they come out clean) after cake has been cooking about 1 hour and 15 minutes.
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