In the earliest times, the sweet was a simple concoction of fruit and honey; later, cooks found that fruit and berries were equally delicious baked in pies, puddings, and cakes. Apples are the basis of many traditional and contemporary Irish desserts.
Theodora FitzGibbon's Irish Apple Cake
Makes 10-12 servings4 Tbsp butter at room temperature
1 cup granulated sugar
1 egg, beaten
4 Granny Smith apples, cored, peeled and diced (2 cups)
1/4 cup chopped walnuts
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup all-purpose flour
Whipped cream or vanilla ice cream
Preheat oven to 350ºF. Generously grease an 8-inch square cake pan.
In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg, apples, nuts, and vanilla; stir well.
Sift in the dry ingredients and mix well.
Pour the batter into the prepared pan and bake until the cake is lightly browned and a skewer inserted into the center comes out clean, about forty-five (45) minutes.
Let the cake cool in the pan for five (5) minutes; then, remove it and serve warm or at room temperature with whipped cream or vanilla ice cream. Back to Top
Slightly adapts a recipe from Theodora FitzGibbon in my card file, without any source notation.