"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cranapple Walnut Cake Recipe

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This recipe for Cranapple Walnut Cake, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Hodge
Added: Friday, July 4, 2008


1 3/4 c. light brown sugar
1/2 c. canola oil
2 c. plain flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
3 eggs
1 tsp. vanilla
2 c. cooking apples, sliced
1/2 -3/4 c. English walnut pieces
1/2 lb. fresh or frozen cranberries

Cream together oil and sugar. Add eggs and vanilla and beat well. Sift together flour and dry ingredients. Add to the first mixture and stir until thoroughly combined. Stir in apples, cranberries, and nuts. Batter will be very thick. Bake in a well greased 9x13 inch baking pan for 45-50 minutes at 350.




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