One of the things I look for when we’re antiquing is old recipe boxes. Not just any old recipe boxes, but old recipe boxes FULL of handwritten recipes. This recipe came from one of those boxes. I have no idea who owned the box, just that MANY of their recipe’s were in the same handwriting and referenced Mrs. Gibson who must have been an excellent cook based on the recipes I’ve tried so far!


2 cups sugar
1/2 cup CRISCO*
2 eggs, unbeaten
1/3 cup WHOLE milk
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 heaping teaspoon QUALITY cinnamon
4 cups peeled, cored and chopped apples
1/2 cup golden raisins

  • Preheat oven to 375°.
  • Cream together the sugar and crisco, it will be a bit grainy.
  • Add milk until smooth.
  • Add in the eggs until well blended.
  • Sift together the flour, baking soda, cinnamon and salt.
  • Blend flour mixture into the creamed mixture.
  • Fold in apples and raisins.
  • Pour into 9×13 baking dish and spread even.
  • Bake 60 minutes or until toothpick comes out clean.
  • COOL to lukewarm before pouring sauce over top and serving.

1 stick (8 tablespoons butter)
1 cup sugar
1 teaspoon pineapple vanilla
1 teaspoon Malibu pineapple rum
1/2 teaspoon salt
1/2 cup heavy cream

  • In a small saucepan melt butter.
  • Whisk in sugar until dissolved.
  • Whisk in remaining ingredients until smooth and heated through. DO NOT BOIL.


  • Based on the age of the recipe card and style of writing I decided whole milk and PURE vanilla extract were a MUST for the texture and flavor of this recipe to be best.  Her original recipe was extremely flavorful, but also extremely dense.  The milk helped lighten it and made it fluffier too.
  • I use the crisco sticks.
  • The cinnamon, raisins, flavored rum and flavored vanilla are MY additions and I sometimes alternate them with craisins for even more oomph in flavor.

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