Alice’s Apple Butter Cake

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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.

Makes one 10-inch tube cake

For cake Ingredients

  • 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

For sherry glaze Ingredients

  • 1 1/2 cups sugar
  • 1/2 cup sherry


  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.

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