Apple, Raisin, Walnut Cake
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 12 servings.
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!
Ingredients
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3 large eggs
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1 cup vegetable oil
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2 cups sugar
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1 teaspoon vanilla extract
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4 cups grated apples
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2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon ground cloves
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1 teaspoon ground cinnamon
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1/2 cup raisins
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3/4 cup chopped walnuts
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NON-SWEET FROSTING:
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1 cup butter, cubed
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5 tablespoons all-purpose flour
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1 cup whole milk
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1 cup confectioners' sugar
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1 teaspoon vanilla extract
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1/2 cup broken walnuts
Directions
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1.
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 13x9-in. baking pan. Check for doneness after 25 minutes.
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2.
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.
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