Fresh apple spice cake from Make It Ahead: A Barefoot Contessa Cookbook (page 195) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jay.moe on October 14, 2021

    Since I did not have rum, I substituted brandy. Omitted pecans and cloves as a personal preference. Next time, I will cut back a little on the nutmeg. Cake was good served according to recipe directions.

  • Kinhawaii on October 15, 2019

    Good apple cake, took an extra 5 minutes in my oven. Came out as for others - moist, fruity. Used only 1 orange, all the spices, but Calvados instead of rum. Guests really enjoyed it. Made David Lebovitz's salted caramel to drizzle over & whipped cream - ice cream would have been better.

  • anya_sf on May 27, 2019

    The batter was very thick, but baked in 40 min as stated. The cake is heavily spiced - I might use less nutmeg, ginger, and/or orange zest next time, especially if eating it plain. With the caramel sauce and vanilla ice cream, it tasted fantastic. The texture was fairly crumbly and sticky. No way does this serve 9 - it serves 12 generously.

  • gastronom on March 05, 2015

    Nice moist cake; unless you love orange flavor, I would skip the orange rind. Found it distracted from the apple flavor.

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