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yummy2 cups of flour
1 teaspoon of baking soda
1 teaspoon of freshly grated nutmeg
½ teaspoon of cinnamon
3 large eggs
1 cup of sugar
1 cup of canola oil
2 teaspoons of vanilla extract
3 cups of peeled and chopped apples
½ cup of dark raisins, chopped
½ cup of walnuts, chopped
One 12-cup tube pan greased and floured.
Preheat the oven to 350’degrees F.
Stir together the flour, baking soda, nutmeg, and cinnamon. Set aside.
In a large bowl whisk together the eggs. Then slowly add sugar. Next slowly add the oil and vanilla.
Use a spatula to fold in the flour. Fold in apples, raisins, and nuts.
Bake cake for an 60 minutes or until a cake tester inserted in the center comes out clean.
Cool the cake in the pan for 5 minutes on a wire rack. Finally remove from pan and cool completely on a wire rack.
Cake can be dusted with powdered sugar or served with vanilla ice cream. The cake will keep for several days if wrapped tightly in plastic or you can freeze the cake for up to 3 months.
1 teaspoon of baking soda
1 teaspoon of freshly grated nutmeg
½ teaspoon of cinnamon
3 large eggs
1 cup of sugar
1 cup of canola oil
2 teaspoons of vanilla extract
3 cups of peeled and chopped apples
½ cup of dark raisins, chopped
½ cup of walnuts, chopped
One 12-cup tube pan greased and floured.
Preheat the oven to 350’degrees F.
Stir together the flour, baking soda, nutmeg, and cinnamon. Set aside.
In a large bowl whisk together the eggs. Then slowly add sugar. Next slowly add the oil and vanilla.
Use a spatula to fold in the flour. Fold in apples, raisins, and nuts.
Bake cake for an 60 minutes or until a cake tester inserted in the center comes out clean.
Cool the cake in the pan for 5 minutes on a wire rack. Finally remove from pan and cool completely on a wire rack.
Cake can be dusted with powdered sugar or served with vanilla ice cream. The cake will keep for several days if wrapped tightly in plastic or you can freeze the cake for up to 3 months.
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