Today we are revisiting the March 1940 issue of Woman’s Day and the delicious apple recipes it contained. Let’s get right to it, shall we?
Results
This candied apple ring was amazing. The caramelized topping was perfectly sweet and the cake itself was moist. The cake didn’t last until the end of the day. Everyone who tried it came back for seconds and I noticed a few people having a piece of cake for a bedtime snack.
We used the butterscotch topping for our initial pieces, but ate the cake alone after that. Personally, I’d save the time it would take to make the sauce and just eat it as is. The cake is sweet enough on its own that it doesn’t need any added toppings. It looked nice, though, after we drizzled it across the top of a warm slice of cake. If I make this again (which I will!) I won’t make the sauce. The sauce was tasty enough, but after it cooled off it wasn’t as good.
I’m probably going to try a couple more of these recipes before I tuck this issue away for later. I just got a whole stack of new magazines and cooking pamphlets to go through, but these apple recipes sure are tempting!
The little dish I am using here is from a new set I recently acquired. It’s Noritake’s Conservatory pattern from the early to mid-1990s.
History in the Kitchen 
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