A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
sift flour with one teaspoonful baking powder in flour
add one tablespoonful lard, rub in well, mix with fork
add pinch of salt, teaspoonful sugar and one egg beaten
fill cup with milk
then just pour on enough to make it stick together and put in pan and work out with fingers dipped in flour
put thick slices of apple on top, sugar, cinnamon and nutmeg and small bits of butter
Bake about twenty minutes in hot oven
Modern guidance to help you succeed with this vintage recipe
This recipe uses the biscuit method of cutting fat into flour, which creates a tender, cake-like base. The lard is rubbed into the flour before liquid is added, coating some flour particles with fat and preventing excessive gluten development. Minimal liquid (just enough to make it "stick together") ensures the dough remains sturdy enough to support apple slices while staying tender. The high oven temperature caramelizes the sugared apples and creates a golden crust before the lean dough dries out.
The dry ingredients can be mixed and the lard cut in up to 1 day ahead; store covered in the refrigerator. The apples can be sliced and tossed with a little lemon juice up to 2 hours ahead to prevent browning. However, this cake is best assembled and baked immediately before serving.
Store leftovers covered at room temperature for up to 2 days. The cake can also be refrigerated for up to 4 days in an airtight container. Reheat individual portions in a 350°F oven for 8-10 minutes or microwave for 20-30 seconds to refresh the texture. The topping will soften during storage but can be crisped up during reheating.
AI-generated tips from Chef Cecil's culinary database
The dry ingredients can be mixed and the lard cut in up to 1 day ahead; store covered in the refrigerator. The apples can be sliced and tossed with a little lemon juice up to 2 hours ahead to prevent browning. However, this cake is best assembled and baked immediately before serving.
Store leftovers covered at room temperature for up to 2 days. The cake can also be refrigerated for up to 4 days in an airtight container. Reheat individual portions in a 350°F oven for 8-10 minutes or microwave for 20-30 seconds to refresh the texture. The topping will soften during storage but can be crisped up during reheating.
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