"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

RAW APPLE (Winesap) POUND CAKE Recipe

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This recipe for RAW APPLE (Winesap) POUND CAKE, by , is from Sibling Revelry - Family Recipes for Memorable Food and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Sarao
Added: Thursday, January 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-1 /12 cups corn or vegetable oil

2 cups sugar

3 eggs

1 teaspoon vanilla

3 cups raw grated apples (Winesap)

1 cup chopped nuts (walnuts or pecans)

In another bowl combine;

1-1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon soda

1 teaspoon Cinnamon

2 teaspoon Nutmeg

Directions:
Directions:
Mix or whip together; oil, sugar eggs and vanilla. Fold in grated apple pulp and chopped nuts.

Fold Apple mixture into the flour mixture. Mix well. Put into a tube plan (the kind that has a removable tube).

Bake in 325 oven, 1 hour and 15 minutes. When done, let cool, turn cake out and decorate with powdered sugar and chopped nuts.

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
Appx. 2 hours
Personal Notes:
Personal Notes:
Sally Germain of ABAG in Oakland, suggests adding some raisins soaked in whiskey or brandy and using a cream cheese/powdered sugar icing, flavored with orange or lemon as an alternate topping.

This recipe was originally from Pat Stone-Lubking of Triton Financial/Chase National Corp. In Danville, about 1983.

 

 

 

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