Fresh Apple Cake

 Sue’s booklet Prize Winning Apples has this recipe for Fresh Apple Cake.
Since I had some apples on hand, this was our afternoon coffee snack. Lyle will always eat cake and Bettie will have a small piece. The rest will go with her to the office for her boss to eat tomorrow. 

  This is a fairly spicy cake. If you wanted too, you could leave out the allspice, but we like that flavor so I left it in.

  The raisins and apples make for a moist cake, and no frosting which we all like. The cake is not heavy, even though it is moist and the texture is very good. All in all, a very simple and delicious cake.

   I used golden raisins and pecans as that is always on hand in our house. No one likes regular raisins and I have to hide the golden raisins to have any to bake with. Either works and I would use what ever nuts you have on hand. Not  salted nuts however.

Fresh Apple Cake

1 ¾ cups coarsely chopped peeled apples

1 cup sugar

1 ⅓ cups all purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon allspice

½ cup vegetable oil

1 egg

½ cup raisins

½ cup chopped nuts

Confectioners’ sugar for dusting cake

  Combine apples and sugar in a large mixing bowl; let stand for 10 minutes. (I sprinkled the apples with a half teaspoon lemon juice so they would not brown) 

  Meanwhile sift flour with baking soda, salt, cinnamon, nutmeg and allspice, set aside. Blend oil and slightly beaten egg into the apples. Stir in the dry ingredients just until blended. Fold in the raisins and nuts. 

  Spread evenly in a greased 8 x 8 square pan. Bake at 350° for 50 to 55 minutes. Remove and when cool, sprinkle with confectioners sugar.