Title: Fresh Apple Cake
Categories: None
Yield: 1 Servings

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)

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" on Sep
18, 1997