Recently I was thinking of baking with some of my store of applesauce, when it occurred to me I should also use some of my crabapple sauce for a change. Quite by chance I came across a recipe which did exactly that, thereby saving me a lot of time and effort by not having to create my own.
I had been picking crabapples even after the frost, so I was relieved to learn someone else does it, and it really is OK. They don’t look that great on the tree, but for cooking purposes it is quite safe to do so. So if you have some of these shrivelled little fruits to pick, here is a perfect way to use them.
I followed the recipe which you can find here (as well as some interesting facts about crabapples), using the cinnamon and nutmeg instead of spice berries, regular walnuts instead of black walnuts, and the whisky which I thought made it suitable for a Robbie Burns dinner this weekend, but it is delicious enough you can forego the liquor all together if you wish.
The crabapples give the cake more fruit flavour than regular apples would, and the spices and nuts add even more to the rich flavours.
I baked it in a large bundt pan which took about 75 minutes to bake, longer than the recipe calls for, but times will vary depending on the shape of your pan.
If using a pan like this, it is important to grease it very well to make removing the cake easy.
It would be delicious served with whipped or clotted cream, but we chose to have it neat.
Now that I know just how good crabapple sauce is in making, I might just have to work on more recipes, but I doubt I could beat this one. Easy to make, delicious, keeps well, it is a keeper.
Linked to Angie at Fiesta Friday, Sonal at Simply Vegetarian and Petra at Food Eat Love.
January 22, 2016 at 3:13 pm
Your crab apple cake looks delicious Hilda, I tried your link but it just took me to google. I’m always on the lookout for recipes with crab apples so I’ll come back later. Thanks for sharing, happy FF 🙂
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January 23, 2016 at 4:38 am
Thanks Sarah. I hope you are able to get to my link. If you still can’t, let me know. Perhaps going in through fb would help.
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January 22, 2016 at 4:57 pm
Th aka for bringing it to FF Hilda!!
I am always in awe of your skills when I see you using some unsusp ingredients with ease!! Absolutely fantastic. That cake looks fabulous!!
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January 23, 2016 at 4:37 am
Thanks Sonal, and thanks for co-hosting this week.
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January 22, 2016 at 9:24 pm
Looks delicious, Hilda! 😀
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January 22, 2016 at 10:56 pm
That looks and sounds delicious!
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January 23, 2016 at 4:36 am
Thanks. It has been quite a hit, and it doesn’t seem to dry out easily as so many cakes do.
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January 23, 2016 at 3:58 am
You’re right–we both had apple bundt cakes on our minds! Yours looks delicious!
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January 23, 2016 at 4:35 am
Thanks Nancy. I think bundts are always pretty, and with fruit and spices they have to taste good!
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January 23, 2016 at 10:10 am
This looks like a perfect cake for an afternoon tea. 😀 Happy FF, Hilda. 🙂
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January 23, 2016 at 12:04 pm
The cake looks amazing but I have never hear of crabapple, how do they taste?
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January 23, 2016 at 1:25 pm
Crabapples are really like small wild apples. They vary in colour and size, but are generally more tart and mealy than a regular apple and not often eaten raw, but they are great for cooking. I expect they grow pretty much wherever apples grow.
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January 23, 2016 at 1:26 pm
Thank you for learning me something new today 🙂
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January 23, 2016 at 2:28 pm
Such a wildly unique idea! I’ve never had (or even heard of!) crabapple cake, but it sounds delightful.
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January 25, 2016 at 2:38 pm
Thanks Justine. It really is good.
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January 24, 2016 at 11:17 am
Oh, this looks delicious Hilda!
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January 24, 2016 at 2:53 pm
Nice to know you can still use these dried up fruits hanging on the trees. Waste not, want not. Oh, Hilda, when will you be able to co-host? Is next week too soon? I have you penciled in somehow but can’t remember ever asking for your confirmation, LOL! Mila will be the other co-host. Please let me know. XOXO
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January 25, 2016 at 2:37 pm
Next week will be fine. I look forward to it.
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January 25, 2016 at 6:06 pm
Okay, thanks! I’m looking forward myself! I’m working on a couple of posts right now. Hopefully I can join and bring something to the party. Nothing else to do except for cooking and eating when you’re buried in 2 feet of snow 🙂
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January 24, 2016 at 10:32 pm
Oh my, this looks fabulous Hilda…. yummm
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January 25, 2016 at 2:36 pm
Thanks Chitra.
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January 25, 2016 at 11:54 am
wow.. awesome 🙂 I cant find the recipe link though..
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January 25, 2016 at 2:35 pm
Thanks. I just tried the link myself and it worked. It gives a list of recipes, and the cake is the fourth.
https://mail.google.com/mail/u/0/#search/about.food/15255ea76deb0cbe
Above is the url. Maybe that will help.
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January 26, 2016 at 4:59 pm
This looks amazing!!
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January 26, 2016 at 7:53 pm
Thanks Zoe. It is a recipe I will definitely use again.
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January 27, 2016 at 9:47 pm
Crab apples are delicious and even better in this cake! It looksso moist and perfect for a Burns night evening! 🙂
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February 1, 2016 at 1:05 am
Great job with the crabapple-whiskey combo! Sounds (and looks) wonderful. 🙂
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February 1, 2016 at 7:10 am
Thanks Cathy. I like it also because it keeps so well – I never want too much of a good thing all at once.
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February 14, 2016 at 2:35 am
I actually had no idea that you could bake with (or even eat) crabapples! This is such a unique cake, and it looks delicious!
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February 15, 2016 at 4:40 am
The link didn’t work for me, either, but here it is: http://foraging.about.com/od/foraged-fruit/r/Crabapple-Whisky-Cake-Recipe.htm
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