So this post is going to be an official home base for a legendary apple rum cake recipe. First question is, what variety/-ies of apples? Seems like a mix of Granny Smith and Royal Gala may be the way to go, with adjustments based on increasing/decreasing the Grannies to achieve tartness without pucker.

Below, a running tally of apple tasting notes, yes, it's just that geeky around here.


Elstar: a really nice red apple. A little bigger than medium. Firm, sweet, a little tart.


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