My Mom’s Apple Cake (Actually from the old Betty Crocker Cookbook)

by Kimberley Thompson, Tastemaker in Residence


Yield: 12 servings
3 cups sifted all-purpose flour (sift before measuring)
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 cups granulated sugar
2 eggs, beaten
1 1/2 cup vegetable oil
2 tsp vanilla extract
1 cup chopped pecans
1 cup raisins
3 cup peeled and grated apples, I prefer tart apples like Northern Spy or Fireside
1 cup powdered sugar
¼ tsp apple pie spice
1 Tbsp apple cider


  1. Preheat the oven to 325°. Grease and lightly flour a 9-by-13-inch pan.
  2. In a large bowl, sift or whisk together flour, baking soda, salt, cinnamon and granulated sugar. Mix in eggs, oil and vanilla. Fold in nuts, raisins and apples.
  3. Pour batter into the 9x11 prepared pan. Bake for 1 hour or until a tester inserted in the center comes out with just a few clinging crumbs. Let cool completely in the pan.
  4. Frost with cider frosting or sprinkle with powdered sugar. Cut into squares and serve. (Cake tastes best the day after it is made.)
  5. For cider frosting: whisk together the powder sugar, pie spice and cider together in bowl until smooth. Heavily drizzle over top of cake while slightly warm.