Herbed (or not) rum apple cake
What if I said I made three of these cakes in two days?
There was a reason, see, and a pretty good one at that – a waxed cardboard box full of apples from Minnesota, bequeathed to us by my grandmother on Labor Day and rapidly softening thanks to the hot streak that followed. (Even Midwestern basements can’t store apples well in 95-degree heat.)
So I made 16 cups of apple pectin stock and 3 different types of apple jelly (Jameson, chili, and red wine/bay leaf), each of which was re-branded a glaze after utterly failing to set (whoops). But even that project used up only about half the apple stores, and with only a few days of usability remaining I turned my eye to desserts. So I opened up the usual suspects – a few favorite websites and books – to find inspiration, only to be almost immediately questioned by Brett as to why I would make anything other than this apple cake that I first made a few years back. It’s actually been on this site since back then, but tucked in the archives under the relatively unassuming name “Simple Apple Cake,” and after this binge I figured it deserved an updated page and a new title. Read more
