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Apple, Raisin, Walnut Cake Recipe

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The girls and boys in my junior high home economics classes like this cake because it's not too sweet. I like it because it has high fiber and nutritional value—the apples are used unpeeled. Parents who have apple trees are always glad to donate the apples!

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Apple, Raisin, Walnut Cake Recipe

Prep: 20 min. Bake: 25 min.

Yield: 12 Servings

20 25 45

Ingredients

3 eggs
1 cup vegetable oil
2 cups sugar
1 teaspoon vanilla extract
4 cups grated apples
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 cup raisins
3/4 cup chopped walnuts
NON-SWEET FROSTING:
1 cup butter, cubed
5 tablespoons all-purpose flour
1 cup milk
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 cup broken walnuts

Directions

Beat eggs and oil together in a bowl until foamy; add sugar and vanilla and continue to beat. Add apples, beating slightly; set aside. Sift together flour, soda, salt, cinnamon and cloves; add raisins and walnuts to flour mixture. Add flour mixture to egg mixture; beat slightly. Bake at 350° in greased 13-in. x 9-in. baking pan. Check for doneness after 25 minutes.
To make frosting, melt butter in saucepan; stir in flour until mixture bubbles. Add milk, stirring with wire whisk until mixture thickens. Cool. Add sugar and vanilla to cooked mixture; mix until smooth and blended. Spread on cooled cake; sprinkle with nuts. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 712 calories, 43 g fat (13 g saturated fat), 97 mg cholesterol, 386 mg sodium, 78 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Apple, Raisin, Walnut Cake in Country Woman September/October 1988, p29

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Reviews for Apple, Raisin, Walnut Cake (1)

Apple, Raisin, Walnut Cake

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Reviewed on Apr. 09, 2010 by Lauralouise

I have been baking for 60 years and I am looking forward to baking this cake soon. I have a cake similar to this recipe, but a little different. I am always looking for recipes that are a little different than I have to try. Thank you for this recipe.