A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Soak three cupfuls of dried apples over night in cold water enough to swell them
Chop them in the morning and put them on the fire with three cups of molasses
Stew until almost soft
Add a cupful of nice
Modern guidance to help you succeed with this vintage recipe
Soaking dried apples overnight rehydrates the fruit through osmosis, allowing them to absorb moisture and plump before cooking. Stewing the apples with molasses breaks down their pectin and cell structure, creating a jammy consistency while the molasses provides moisture and acts as a preservative due to its high sugar content. The long, slow cooking process concentrates flavors and develops complex caramelized notes from the natural sugars.
The apple-molasses mixture can be prepared up to 5 days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before incorporating into the final batter. If this is a completed cake, it can be baked up to 2 weeks ahead and wrapped tightly in cheesecloth soaked with brandy or rum, then wrapped in plastic wrap and stored in a cool, dark place.
Store the cooked apple-molasses mixture in an airtight container in the refrigerator for up to 1 week. If baked as a completed fruitcake, wrap tightly in plastic wrap and store at room temperature for up to 2 weeks, or in the refrigerator for up to 2 months. Fruitcakes improve with age as flavors meld and mature.
AI-generated tips from Chef Cecil's culinary database
The apple-molasses mixture can be prepared up to 5 days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before incorporating into the final batter. If this is a completed cake, it can be baked up to 2 weeks ahead and wrapped tightly in cheesecloth soaked with brandy or rum, then wrapped in plastic wrap and stored in a cool, dark place.
Store the cooked apple-molasses mixture in an airtight container in the refrigerator for up to 1 week. If baked as a completed fruitcake, wrap tightly in plastic wrap and store at room temperature for up to 2 weeks, or in the refrigerator for up to 2 months. Fruitcakes improve with age as flavors meld and mature.
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