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Roman Apple Cake


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Any type of apple will work, however the Roman apples are best. 



  • 2 1/2 lb. sugar
  • 6 oz. shortening
  • 6 oz. butter
  • 1/8 oz. cinnamon
  • 1/2 oz. salt
  • 1/8 oz. Mace (Spice)
  • 8 oz. eggs
  • 1 oz. baking soda
  • 2 lb. cake flour plus 10 oz.
  • 1 oz. Clabber Girl Baking Powder
  • 1 lb. milk skim
  • 3 lb. apples


"All ingredients should be room temperature. Cream together first 6 ingredients for * minutes on Medium Speed or until mixture is light and fluffy.

Add the eggs a little at a time, scraping down the bowl frequently. Mix until light and fluffy or about 5 minutes on medium speed.

Sift the dry ingredients together and add alternately with the liquid milk. 

Add apples and mix well.

For the topping, mix 4 oz. of melted butter with 8 oz. of pecans. Sprinkle the nuts over the cake batter, and sprinkle cinnamon sugar mixture over the tops of the cakes before baking. Scale the batter at 1 lb. per 8- in. cake. Bake at 375  F until done."