Genolia's Applesauce Raisin Nut Cake

This recipe was handed down to me by my mother-in-law, Genolia. 

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.

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

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

Enjoy!