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
- Preheat the oven to 325°. Grease and lightly flour a 9-by-13-inch pan.
- 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.
- 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.
- Frost with cider frosting or sprinkle with powdered sugar. Cut into squares and serve. (Cake tastes best the day after it is made.)
- 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.