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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 352.7
  • Total Fat: 19.1 g
  • Cholesterol: 134.9 mg
  • Sodium: 168.0 mg
  • Total Carbs: 40.5 g
  • Dietary Fiber: 2.1 g
  • Protein: 7.4 g

View full nutritional breakdown of Grandma's Raw Apple Cake w/modifications calories by ingredient
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Grandma's Raw Apple Cake w/modifications

Submitted by: JRAY316

Introduction

The absolute best especially for the holidays. This recipe was created in the 1970s by my Grandma. Nuts are optional but an amazing addition. Cook in 2 loaf pans and the crispy top is the best. You can freeze but then they are not crispy. Whenever I make them, they only last a day or two so no need to freeze. They also make great gifts - wrap in foil and tie with a ribbon. The absolute best especially for the holidays. This recipe was created in the 1970s by my Grandma. Nuts are optional but an amazing addition. Cook in 2 loaf pans and the crispy top is the best. You can freeze but then they are not crispy. Whenever I make them, they only last a day or two so no need to freeze. They also make great gifts - wrap in foil and tie with a ribbon.
Number of Servings: 20

Ingredients

    Preheat oven to 350 degrees

    Peel and cut 5 or 6 MacIntosh or other juicy apples

    Cream together
    1 cup of vegetable oil
    2 cups of sugar
    3 large eggs
    1 tsp of vanilla extract (I always use 2 tsp.)

    In separate bowl sift together:
    3 cups white flour (can substitute 1/2 wheat)
    1 tsp of baking soda
    1 tsp salt
    2+ tsp cinnamon

    Gradually add the flour and cinnamon mixture
    (batter will be thick and sticky)
    Mix well
    Stir in the apples (the juices will thin the batter a little)
    Stir in 1 cup of chopped walnuts (optional)

    Grease 2 loaf pans and divide the mixture evenly in both.

    Bake at 350 for 1 hour +/- or until a tester comes out clean.
    Cool on a rack.
    Run a butter knife around that sides and remove from pan
    Let cool and slice (each loaf should give 10 to 12 slices)
    For best flavor leave out overnight and enjoy. Great for breakfast, lunch, or anytime.
    Caution 1 slice is never enough!



Tips

Cool completely before eating. Even better the next day. Remove from pans after cooling.


Directions

Bake at 350 degrees in the middle rack of oven for 60 +/- minutes or until tester comes out clean.

Serving Size: makes 2 standard size loafs

Number of Servings: 20

Recipe submitted by SparkPeople user JRAY316.






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