Ellie's Methodist Cake

Recipe Rating:
 2 Ratings
Serves: 4-6
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

1 c flour
1 c sugar
1 c canned fruit
1 tsp baking soda
1/3 c brown sugar, lightly packed

The Cook

Tedi Toca Recipe
Well Seasoned
Averill Park, NY (pop. 7,360)
Castironfreak
Member Since Feb 2011
Tedi's notes for this recipe:
My Grandma made this when Mom was a child & both served it to their families. Also called "Depression Cake" because even then, you had "just a cup" of something. Often, Gram would trade a cup of sugar for a neighbor's flour or a different fruit was swapped. Canned was less costly and tastes better in this. There are dozens of variations and our favorites include: pineapple, 1/2 cup nuts, pears, prunes, dates, apples, raisins, and the brown sugar "sauce" I've added. My dad loved this; always had to have a "warm dessert" with milk. Some Enjoy!
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Directions

1
Preheat oven to 375 degrees and spray cake or pie pan with non-stick cooking spray. Drain the cup of fruit; if using fresh applies, cut into 1/2" pieces.
2
Mix the fruit and granulated sugar, adding the flour and baking soda slowly and mixing as you go. Add one half of the brown sugar. Stir with a spatula until smooth. The batter should be smooth, except the chunks of fruit. Crumble the remainder of brown sugar on top of the cake.
3
Bake for approximately 30 minutes, checking every five after that. Cake is done when middle springs back, sides pull in slightly and tester comes out nearly dry. Note: the top will be very sticky; meant to be very moist. The brown sugar caramelizes and adds a nice taste and texture. Serve warm with whipped cream or slice from the pan with a glass of milk! Keep the cake covered with plastic wrap or waxed paper at room temperature for 3-4 days. Freezes very well for future use.
Comments

1 comment

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user Kathie Carr kathiecc - Feb 22, 2012
My Grandma made this also, with lots of variations. Thanks for posting!

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