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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.



Yields6 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr

 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 50 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

Directions

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 50 minutes.

Apple Cake