Despite not being a huge marshmallow enthusiast, I adore the concept of Peeps. I assumed it was only reasonable that a lemon bar Peep should exist since lemon bars are similarly bright yellow and significantly more delicious.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 30 mins |
| Total Time: | 2 hrs |
| Servings: | 50 |
| Yield: | 2 to 15 – x inch sheet pans |
Ingredients
- 3 ½ cups apples – peeled, cored, and coarsely chopped
- 2 cups white sugar
- ½ cup water
- 2 eggs, lightly beaten
- 1 cup margarine, melted
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- 1 cup raisins
- 1 cup chopped walnuts
- 2 cups confectioners’ sugar
- 3 tablespoons hot water
- 1 ½ teaspoons vanilla extract
Instructions
- In a medium bowl, mix the apples and sugar. Let stand about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10×15 inch baking pans.
- Stir the water into the bowl with apples. Blend eggs and margarine in a small bowl, and mix with the apples. Mix in the flour, baking soda, cinnamon, and salt. Stir in the raisins and walnuts. Transfer to the prepared pans.
- Bake 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool slightly before turning out of pans.
- In a medium bowl, blend confectioners’ sugar, hot water, and vanilla extract. Drizzle over the cakes while still warm.
Nutrition Facts
| Calories | 143 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 82 mg |
| Sugars | 16 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This cake is delicious. I love the flavor. I baked it in a casserole dish because I do not have the baking dishes listed in the recipe.
Great recipe! I messed with it a bit too much and it ended up taking over 2 hours to cook! Totally my fault though… I first soaked the raisins in Appleton rum, then I added an instant butterscotch pudding packet because my husband loves butterscotch (I think this is where I messed up the cooking time). The batter was way too thick, plus I think I chopped my apples a little too coarsely. In any case, I’m soaking more raisins right now and I’m going to make this again tomorrow without the pudding.
I was hesitant in trying this recipe because of the amount of sugar and margarine called for, but still wanted to give it a try. I did change the recipe a little, used butter instead of margarine, omitted the walnuts for personal preferance, and baked in a bundt pan because I don’t have a 10×15 pan. Stayed with the 2 cups of sugar even though I thought it was too much, but ended up not too sweet like I thought it would. It was a very moist cake, but the next time I make it will try grating the apples instead of chopping and using applesauce to replace some of the butter and spicing it up a bit more with cloves and nutmeg. Definatly a cake worth making again.