Saturday, December 20, 2008
Ruby’s Fresh Apple Cake
This is a recipe that my grandmother (Ruby) has been using for a long time and I associate it with the holidays. She happens to be one of those ladies where you find out what pattern her serving dishes have on them and stick strictly to that pattern at family gatherings. I am not entirely sure where it came from, but I knew I needed to make it for my first DOTMC. I hope you enjoy it!
1 1/2 Cup Vegetable Oil, 3 eggs, 1 tsp. baking soda, 2 tsp. cinnamon, 2 tsp. vanilla flavoring, 3 Cups Diced Raw Apples (I typically use Golden Delicious, I think any kind would work, but would avoid Granny Smith), 1 Cup Raisins, 2 Cups Sugar, 1 tsp. salt, 3 Cups plain flour, 1 cup black walnuts
Preheat oven to 325 degrees and grease 10" tube pan.
Blend oil and sugar. Add eggs, one at a time, beat after each egg.
Add salt, soda, vanilla and cinnamon and blend.
Add flour, reserving enough coat nuts, apples, and raisins. I blend in the majority of the flour and then fold in the flour coated nuts, apples, and raisins.
Bake for 1 hour 45 minutes at 325 degrees.
Sauce (to pour over cake, optional & delicious)
1/2 cup milk, 1 stick of margarine (or butter), 1 cup sugar, 1/2 tsp. vanilla, 1 tsp. baking soda
Bring to rapid boil for about 2 minutes. Pour over cake in pan. Cool cake before removing.