| 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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