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  Zwieback 6 Ounce (1 Package)
  Butter/Margarine 1⁄2 Cup (8 tbs), melted (1 Stick)
  Grated lemon rind 2 Teaspoon
  Canned applesauce 2 Pound (2 Cans Of 1 Pound Each)
  Vanilla pudding-and-pie-filling mix 3 Ounce (1 Package)
  Milk 3 Cup (48 tbs)
  Vanilla 2 Teaspoon
  Heavy cream 1 Cup (16 tbs)

1. Crush zwieback fine. (You will have about 2 1/2 cups.) Toss with melted butter or margarine in a large bowl. Measure out 1 cup of the mixture; press into 9x9x2-inch baking dish.
2. Stir lemon rind into applesauce in a medium-size bowl; spread half over crumb layer in pan. Sprinkle with half of the remaining crumb mixture; spread with the remaining applesauce mixture; sprinkle with remaining crumb mixture.
3. Bake in moderate oven (350°) for 30 minutes, or until firm and golden. Cool in dish on wire rack.
4. Several hours before serving, prepare pudding mix with milk, stir in vanilla; chill.
5. Just before serving, beat cream until stiff in a medium-size bowl. Cut cake into squares; place on rimmed serving plates. Spoon custard sauce around cake; top with whipped cream. Garnish each with small spoonful red currant jelly, if you wish.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3507 Calories from Fat 1978

% Daily Value*

Total Fat 224 g344.7%

Saturated Fat 125.8 g628.9%

Trans Fat 0 g

Cholesterol 638.5 mg212.8%

Sodium 920.2 mg38.3%

Total Carbohydrates 356 g118.5%

Dietary Fiber 11 g44.2%

Sugars 203.9 g

Protein 50 g100.8%

Vitamin A 146% Vitamin C 344.4%

Calcium 100% Iron 55.8%

*Based on a 2000 Calorie diet

Swedish Apple Cake Recipe