This surprising and not Russian recipe gained popularity in church cookbooks! This version was in Grandma R’s recipe box from an unknown woman named Myrthis. I will have to check with my Father in Law to see if he knows anything about her.
This sweet spiced tea is found in many (if not most) church or community cookbooks, especially if you live in the south. I’m a Midwest girl and have actually not yet tried this recipe!! If this is something you have made or if you try this recipe I’d love to hear from you! Tell me all about it in the comments or check out my Vintage Recipe Test & Share Facebook group. In the group I share recipes as I post them here, ones I find that I haven’t been tried, and others as I sort through my collection, I hope you will join us! It is the best way to get these vintage recipes tested and ready to share! It takes a community.
Southern Living has a wonderful article on the history of Russian Tea. I highly recommend you checking it out for a fun history lesson!
How to Make and serving suggestions
This is a super simple recipe! Just combine all ingredients and store in an airtight container. You could easily make this and then put in small jars to give as gifts. Even the small 4 oz. jars would hold several servings of the Russian Tea mix. Top it with a square of fabric and you are all set for a perfect old fashioned gift.
This easy tea mix can be served either cold over ice for a refreshing summer time treat or served hot for a cozy winter beverage.
To serve hot mix 2 full teaspoons of mix in 1 Cup of hot water.
For iced tea use 3 teaspoons of mix with 1 Cup of cold water and serve over ice.
This should make approximately 77 servings of hot Russian Tea. The nutrition information in the recipe card is for using 2 teaspoons in one cup of hot water.
I can almost smell this salt substitute even though I have never had it! So many good, classic spices in this vintage recipe.
Looks nice and simple but no measurements were listed so I’m going to go ahead and assume equal parts. What do you think?
If you would like to test this recipe please let me know how it turns out! I’d love to include your thoughts and tips here for others to learn from. Check out Vintage Recipe Test & Share on Facebook to join our small but growing group! We are working hard to test these vintage recipes so they are preserved online for years to come.
Mary Vogt was one of Grandma R’s friends. I’ll be asking my Father in law for more information and will update when I have it!
Please join me in the Facebook Group Vintage Recipe Test and Share. It’s a small but growing community working together to test vintage recipes so I can preserve them by sharing here. This is our first recipe tested as a community and I hope it’s the start of many more!
This recipe card is probably one of my favorites. The design is adorable and bright. Folding in half like that really makes it easier to use! Oh how I wish I could find cute cards like this for myself! Do you use recipe cards still or find everything online? What size do you prefer? Locally I can only ever find the modern, larger 4×6 size so it’s what I use. Once I make one of the vintage recipes I copy it to save in my collection and return the card to the box it came in.
I wish I knew who Erma is. This recipe was in the box I purchased at an estate sale in Michigan. I always think of the mystery lady who’s collection I purchased. She kept a very organized box (like Grandma R) and I love to look through the different categories for inspiration.
A huge thank you to Jennifer C and River V for testing this recipe and sharing your pictures and thoughts. I appreciate your help and support in making it so vintage recipes like this Fresh Apple Cake are preserved for years to come!
As you can see Erma was not kidding when she said the dough will be thick!
Reviews for Old Fashioned Fresh apple Cake from testers
From Jennifer C: My entire house smells ahhhhh-mazing and I can’t wait to just blow my “diet” and eat it. It took half the amount of time to cook. Was done in about 32 minutes. It has a weird texture and consistency. Very dense, more like a bread or brownie, texture is chewy and top is crunchy. Flavor is amazing though.
River V: It was ready after 45 minutes instead of an hour. This was my first time making it but I will definitely be making it for fall and winter holidays in the future cause of its simplicity.
Super Cat: I made this for a picnic last weekend and it was a hit! While making it, I was very surprised at how thick the dough was, but it came out very moist and was most similar to a coffee cake
Tips for making Fresh Apple Cake
Chop your apples very small. This extra effort will improve the taste and texture of your cake.
Be sure that your butter is soft or at room temperature.
Check to see if it is done at 30 minutes. A knife or toothpick should come out clean when it is done.