Ingredients
-
4
-
2
-
3/4
-
2
-
2
-
2
-
1
-
2
-
1
-
1 1/2
-
-
-
-
-
Directions
Raw Apple Cake,Wonderful, moist, chewy cake. Got this recipe from a column in the local paper, and the columnist got it from an “unfamous old cookbook in a musty used book store…which had passages like ‘use a lump of butter the size of an egg’ and ‘a wineglass full of decorating sugar’ and ‘store in the cold pantry.'” Letting the apples sit in the sugar for a while is a key step here, although it is not listed as being crucial. This cake is also good for breakfast. Hope you enjoy!,Did you peel the apples? Are the apples diced or sliced?
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Note: For Enough Nuts For the Cake and to Sprinkle on the Cream Cheese Frosting, Measure a Generous 2 Cups of Nuts Into a Large Baking Pan. |
|
2
Done
|
Toast at 350 Degrees For About 10 Minutes, Checking Every Couple of Minutes After 5 and Shaking the Nuts Around. |
|
3
Done
|
When Walnuts Are Cool, Chop a Scant 1/2 Cup Finely For the Frosting and Coarsely Chop the Remaining Nuts For the Cake. |
|
4
Done
|
If Oven Is not Preheated from Toasting Nuts, Preheat Oven to 350. |
|
5
Done
|
Grease and Flour a 9 by 13 Inch Cake Pan. |
|
6
Done
|
Combine Apples and Sugar in One Bowl. |
|
7
Done
|
Let Sit For 20 Minutes So Apples Get Juicy. |
|
8
Done
|
This Is not a Crucial Step, but It Does Add to the Cake's Wonderful Chewy Texture. |
|
9
Done
|
Combine Eggs and Oil and Mix Well. |
|
10
Done
|
Combine Rest of Ingredients by Hand, Then Add the Egg and Oil Mixture and Mix Well. |
