I moved into a new home in
November of 1978. My oldest daughter Carly was born prematurely, only a month later. She was a tiny baby and had to be watched a little more closely than the average newborn. Needless to say I didn't get much sleep for quite a while. This home was next door to my mother
in law she was such a sweet person and cooked so very good.
November of 1978. My oldest daughter Carly was born prematurely, only a month later. She was a tiny baby and had to be watched a little more closely than the average newborn. Needless to say I didn't get much sleep for quite a while. This home was next door to my mother
in law she was such a sweet person and cooked so very good.
This particular time she had baked and given me this cake. My sister Shirley would come to help me with the new baby and home. We would eat that cake like crazy! Then and their our love for this cake became evident. It has over these many years become a favorite of my side of the family too...
You can bake this cake up to 2 weeks in advance. It becomes more moist with time. Wrap it really good with wax paper or clear wrap and then with aluminum foil seal tightly and it will become a Christmas favorite for you too.
INGREDIENTS
1 ½ cups
vegetable or canola oil
2 cups sugar
4 eggs
2 ½ cups
all-purpose flour
½ cup
self-rising flour
1 teaspoon
baking soda
1 teaspoon
salt
2 cups
applesauce or 3 cups raw apples peeled and cut fine
1 tablespoon
black walnut flavoring
1 cup
raisins if desired
1 cup pecans
or walnuts chopped finely if desired
Instructions
Instructions
Preheat oven
to 350 degrees
Grease and
flour tube pan
Mix first 9
ingredients as listed
Toss raisins
and nuts in little flour to coat then fold them into batter.
Bake 1 to 1
½ hours or until toothpick inserted into center of cake comes out clean.
The cake is still very delicious even if you eat it immediately.
Enjoy
Hi Dolly, so glad you found me, I have been a follower of yours for sometime. Love your home! I LOVE to cook, and to try new recipes. This cake sounds scrumptous, and I just may have to try it. Did you see the one on the cover of Southern Living, the cream cheese, apple bundt cake with praline icing? It has both apples and apple-sauce, and the longer it set, the moister it got. I always thought it was the apple-sauce that did it. The raisins sound wonderful in this one, so I am sticking this in my favorites.
ReplyDeleteHi Teresa! Yes I did and want to try it. I love every recipe it seems from Southern Living. I've been following you too and love your blog for sure. Thanks for stopping by..We'll be talking.
ReplyDeletelooks yummy! I love that you include a pic of your m.i.l. :)
ReplyDeleteIt is Jamie...she was a very sweet woman. Glad you stopped by. come back anytime.
ReplyDeleteSounds and looks delicious Dolly!
ReplyDeleteLooks great and pretty. Thank you for including us this cake! Thank you for highlighting me sweet lady...do I go to your blog, or a certain date party to grab my bottom? Big hugs,
ReplyDeleteFABBY