| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 2 | Eggs | |
| 2 | c | Granulated sugar |
| 2 | c | Flour |
| 1 | ts | Baking soda |
| 2 | ts | Cinnamon |
| 1/4 | ts | Salt |
| 1/2 | c | Cooking oil |
| 4 | c | Tart apples; peeled and diced |
| 1 | ts | Vanilla |
| 1 | c | Nuts or raisins (or a combo of them…optional) |
INSTRUCTIONS
Cream sugar and eggs. Add sifted dry ingredients alternately with the oil. Stir in apples, vanilla, and nuts/raisins, if desired. Blend well. Batter will be very thick (and doesn't look very appetizing here). Spread in a greased/floured 9x13 pan, spreading evenly to the sides. Bake in a preheated 350 degree oven for 45-55 minutes, or until cake tests done. This can also be baked in a Bundt or tube pan, or even a loaf pan, but the baking times must be adjusted. This freezes quite well, and stays fresh on the cake plate for about a week. I don't usually add a frosting, but instead top it with some cool whip when serving. ***Catherine...I wouldn't use this one for the jar cakes. I'd be afraid the apple chunks would spoil. Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on Sep 18, 1997
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