I have not made this exact cake but similar ones (in a bundt pan). I have the same problem as you, can't eat fast enough. I made one for my mom's birthday and she cut up the rest of it and froze it in smaller portions. It thawed really well and she has been using it for company. In my experience, baked goods freeze very well. I freeze a lot of breads and muffins with good results too.

looking at recipes here, there tends to be a little less flour a third egg.

Thanks! I would rather not change the recipe so I'll try freezing in individual portions. The downside of freezing is no instant gratification...I won't be able to just cut a piece while cruising through the kitchen!

Well, when it comes to muffins, I freeze in a big container and then I can take one out and nuke it for 30 seconds and have with my coffee. So you could freeze individual cake servings. I would wrap in waxed paper individually and then freeze in some kind of plastic container so they don't get crushed. I have saved ones from stuff I got at the local bakery.

Thanks, I'll give it a try. The cake is mostly apples with just enough "cake" to hold it together so I'll have to play around with how long to nuke each piece.

Yes, that's the kind of cake I made for my mom. I just love that cake! But I hardly ever make it. Between peeling all the apples, and then mine goes into a bundt pan, which I have to grease and flour, and then I have all this cake left over which doesn't keep and I struggle to finish. So I only get to make it on rare special occasions. But even for my mom's birthday we had so much left over she cut it up and froze it. It has been used now for two other parties at her house! It just doesn't make quite the splashy appearance cut up that a bundt or full cake would make at a party.

Maybe we'll have to experiment with making this cake in a couple of loaf pans, which then could be individually wrapped and frozen. At least that would break it up a bit. I hate to "experiment" with a cake though, and risk wasting the time and all the ingredients. Maybe someone could chime in here who has converted full cake recipes to loaf pans. Maybe it will be fine, I just don't know because I have never done it. I know you can make cupcakes from a cake recipe, so it stands to reason that it would work.

This post was edited by lpinkmountain on Tue, Jan 13, 15 at 12:19

I love apple cake, my daughter makes one that we've modified with no eggs, no oil. But we have the same problem , the cakes are too big. After the first night, no one wants to eat any more.

I bought some smaller cake pans - maybe 6"? and now we cut the recipes in half and make small cakes - 4 servings, max. and we are done with it. Any thing left, usually only crumbs, goes out to the racoons down by the creek.

Works well, and with the apple peeler, it takes only a few minutes to prep the apples.

This recipe actually isn't all that big. I make it in a 9"x9" pan rather than a round springform. I've also made a double recipe in a 9"x13" pan for a larger group. It is very rich so I eat small pieces. That's why it takes a while to polish off a 9"x9" cake. But oh my, the mix of different apples and the dark rum really make this a tasty cake.