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Glimpses of Charleston

A local's eye view

Charleston Cake Lady

In 1984 Mrs. Theresa Pregnall  started a cake-baking business, becoming known as “The Charleston Cake Lady.”  From her modest intention of selling some cakes to her friends and a few others in Charleston, the Charleston Cake Lady cakes became so popular that they were shipped all over the United States and have been featured in The New York Times, The Washington Post, Country Living and other publications, as well as having eponymous named cookbooks published by William Morrow and HarperCollins. Thanks to the generosity of spirit of her son and daughter-in-law, Glimpses has been given permission to share some of her recipes.

cake lady

Huguenot Torte was brought to Charleston in the 1700s, with the arrival of the French Huguenots.  Mrs. Pregnall’s version became a favorite in Charleston…. and in our house as well.

Ingredients

1/4 cup all purpose flour                                            2 1/4 teaspoons baking powder
1/4 teaspoon salt                                                         2 large eggs
1 1/2 cups granulated sugar                                      1 teaspoon pure vanilla extract
1 cup chopped pecans or walnuts                            1 cup chopped tart cooking apples

Instructions

Preheat the oven to 325. Grease a 12 x 8-inch pan.

Sift together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the eggs on low speed until thick and lemon-colored, about 4 minutes. Gradually add the sugar. Add the dry ingredients and beat until well mixed. Add the vanilla extract. Gently but thoroughly fold in the nuts an apples.

Pour the batter into the prepared pan. Bake for 45, or until the tore is crusty and the top is firm and golden brown. (The crust will fall as the tore cooks.) Allow the torte to cool in the pan. Cut into square.

And enjoy!

 

Comments

  1. Mary C. Hall says

    10/23/2020 at 3:32 PM

    I followed the recipe directions exactly and this was a disaster. Special Apple Coffee Cake, p.92, Treasured Recipes from the Charleston Cake Lady. The mixture of flour, baking powder, vegetable oil, eggs and orange juice made a huge, pastey mess….to thick for the beaters to move, too sticky to get off of the beaters. I spent so much time preparing the apples, and decided to try to get the muck into the tube pan with the apple mixture …once in the oven, the apple juice leaked out of the bottom of the tube pan and made a burned mess in my oven. Whew! What a disappointment! I would like to know why this happended. I can’t be the only person with this experience.

    Reply

Trackbacks

  1. Perfect for Valentine's Day... - Glimpses of Charleston says:
    02/11/2015 at 11:46 AM

    […] What could be better for Valentine’s Day than a chocolate cake made from a Charleston Cake Lady recipe? […]

    Reply

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Ask a Local

What’s the deal with the City Market? Were slaves sold there or not?

asks John H., from Seattle, Washington… The City Market is what was called the “Slaves’ Market,” not the “Slaves Market.”  That apostrophe makes all the difference in the world. While a shocking number of humans were sold into slavery in Charleston (a very dark period in the City’s history), they were not sold at what […]

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