Oíche shamhna, Dear Readers! A very happy Halloween to you indeed. We’re feeling festive in our Irish home tonight. The fire is lit, the kids are passing out candy, and we’ve just tucked into the most spooktacular fresh apple cake, topped with Irish whiskey caramel sauce. And, oh my goodness…this is so much better than a chocolate bar or sweet could ever be! The mixed spice and walnuts in the cake give it a gorgeous flavour…but, truth be told, I think the caramel whiskey sauce stole the show!
Did you know Halloween originated with the ancient Celts? ‘Tis true! It is an Irish tradition predating St. Patrick by more than 300 years. It arose from the Celtic fire festival called Samhain (pronounced “sow-in”); marking the end of the harvest period and the beginning of winter.
The Celts believed that on the eve of Samhain, the veil separating the living from the dead opened briefly allowing for mischief and anarchy. Huge bonfires were lit to keep evil spirits at bay and costumes were worn to protect people from being carried off into the “other world”. The friendly spirits of loved ones were welcomed home at this time of year and nuts and apples were offered as enticement.
And it was the thought of Halloween+nuts+apples that led me to make tonight’s pudding (dessert). This fresh apple cake incorporates four apples and nearly 4oz of chopped walnuts. And while it may be too late to make it in your home this evening, print the recipe or save it for another autumn celebration {Thanksgiving is right around the corner!}: I think you’re going to love this!
Fresh Apple Cake
Makes 2 Loaves or 1 Bundt Cake
Ingredients
338g/12oz/3 cups all-purpose flour
454g/16oz/2 cups sugar
3 large eggs
350ml/12oz/1-½ cup vegetable oil
125ml/4oz/ ½ cup apple juice
1 teaspoon salt
½ teaspoon mixed spice {pumpkin spice}
1 vanilla bean, split open and seeds scraped out
102g/36oz/3/4 cup walnuts, finely chopped
4 apples, cored, peeled and finely diced
Directions
1. Preheat the oven to 170ºC/325ºF. Grease and line two 900g/2lb loaf tins with parchment paper or grease a 10-inch Bundt pan and lightly flour it too.
2. Using an electric mixer, mix the sugar, eggs, seeds of the vanilla bean, and oil until, smooth. Stir in the apple juice and mix well.
3. Sift together the flour, salt, baking soda, and mixed spice. Add the flour mixture to the sugar mixture and stir well.
4. Stir in the walnuts and apples. Pour the batter into the prepared pans.
5. Bake for 90 minutes. Remove the cake from the oven, let it cool in the pan for 5 minutes, then carefully remove it from the loaf tins/Bundt pan and allow to cool on a wire rack.
The above photos were taken while I was making the whiskey caramel sauce. It’s a very easy process that only takes minutes to make: the results are out of this world good!
- Irish Whiskey Caramel Sauce
Makes 6oz
Ingredients
114g/4oz/1 cup sugar
50ml/2oz/ ¼ cup water
118ml/4oz/1/2 cup double cream {heavy whipping cream}
30g/1oz/2 tablespoons butter
¼ teaspoon salt
50ml/2oz/ ¼ cup Irish whiskey
Directions
1. Bring the sugar and water to boil in a large heavy bottom saucepan over medium-high heat. Using a wooden spoon, stir until sugar is dissolved. Boil, without stirring, until mixture turns a golden/amber color.
2. WHILE the sugar water is cooking, into a separate saucepan add the cream, butter and salt. Cook over medium heat until the butter is melted.
3. When the sugar water has turned amber color remove the saucepan from the heat and CAREFULLY add the cream mixture to it. The combined mixture will bubble up and the caramel will harden.
4. Return the saucepan to a low heat and simmer, stirring constantly, until the caramel is dissolved and the sauce is smooth.
5. Once combined, add the whiskey and stir well. Set aside to cool and use as desired.
- Additional Notes, Related Articles & Credit:
In an Irish Home 