Naturally Noel Acadian Black Pot Christmas Cake


Posted on December 5, 2011 at 2:51 PM

Updated Tuesday, Dec 6 at 1:37 PM

Without a doubt, one of the tastiest holiday desserts you can make is skilletcake. And one of my favorites—especially at Thanksgiving time—is made with fresh Granny Smith apples. Fix this for your family this year. They’re gonna love it!


1 can of Pam non-stick spray

1 cup granulated raw sugar

1 cup self-rising flour

1 cup whole milk

1 stick sweet cream butter + 4 tablespoons

3 fresh Granny Smith apple, peeled and shredded

1 tsp. apple pie spice seasoning

1/2 tsp. ground cinnamon

4 cups whipped cream (ice-cold)

3/4 cup red currant jelly (melted)

3/4 cup mint jelly (melted)


Start off by taking a heavy 12-inch cast iron black skillet, coating the inside liberally with the non-stick spray, and preheating the pan in the oven at 350 degrees.

Then, while the skillet is coming up to temp, take a large bowl and mix together with a wire whip the sugar, self-rising flour, and whole milk until they are thoroughly blended. (But be real careful, though, not to overwork the mixture—you just want it smooth and free of lumps).

Next, in a separate 12-inch heavy aluminum skillet, heat the 4 tablespoons of butter to sizzling, drop in the shredded apples, the apple pie spice, and the cinnamon and quickly cook them until they soften (it should take only a few minutes). Oh—and don’t overcook the apples; you want ‘em a little crunchy.

Now remove the cast iron skillet from the oven (but be careful—cuz it’s hot!). Then toss in the remaining stick of butter, constantly agitating the pan until it’s fully melted and sizzling.

At this point, pour in the sugar-flour-milk mixture and spread it around evenly.

Then immediately on top of the mixture, add the softened apples. Be sure to distribute them uniformly over the mix so that you get apples in every bite.

Now put the skillet back into the oven—uncovered—and bake the cake at 350 degrees for about 40-45 minutes.

Make a note here! You’re going to notice that as the cake bakes, the apples will sink into the mix and the mix will rise to the top, forming a cake crust. So when the cake begins to brown (which should take about 25 minutes), remove it from the oven briefly and liberally brush the top with some additional melted butter. This is going to give you a rich crunchy-crisp coating.

SUGGESTIONS: When it’s done, allow it to cool for about 15 to 20 minutes before serving…and you should spoon it out of the skillet to serve—don’t try to slice it. For a real treat, scoop out a large helping, top it generously with the whipped cream, and top it off with a few tablespoons of the melted red currant jelly. Lord! You talk about sinful!

VARIATION: In addition to the apples, you can substitute any other kind of fruit you desire—peeled peaches, peeled plums, strawberries, blueberries, blackberries, peeled pears…or you can use a variety of canned fruits (just drain off all of the liquids first). The truth of the matter is this dessert will turn out great regardless of what you use as a filling.