This recipe originated from the Budget Cutters Cookbook that appeared in The London Free Press in November 1982. It was a recipe from Mrs. Gordon H. Willert of Thedford. I always fall back on this recipe when I’m in a hurry. I particularly like it because it only uses one bowl to mix the batter and it produces a flavourful, dense, moist cake. This is a good recipe when apples are in season.
2 cups apples, diced (skins left on)
1 egg
½ cup white granulated sugar
½ cup brown sugar
1 tsp cinnamon
¼ cup vegetable oil
1 cup chopped nuts, walnuts or pecans
1 cup flour
1 tsp baking soda
¼ tsp salt
½ cup raisins or dates
1
In a large mixing bowl, combine the apples and egg.
2
Stir in the sugars, cinnamon and oil.
3
Stir in the nuts.
4
Stir in the flour, baking soda and salt.
5
Add the raisins and stir.
6
Spoon into a greased and floured 9-in. pan and bake at 350˚F for 40 to 45 minutes.
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Ingredients
2 cups apples, diced (skins left on)
1 egg
½ cup white granulated sugar
½ cup brown sugar
1 tsp cinnamon
¼ cup vegetable oil
1 cup chopped nuts, walnuts or pecans
1 cup flour
1 tsp baking soda
¼ tsp salt
½ cup raisins or dates
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