Fresh Apple Cake

Ingredients

Cake

• 1 1/2 cups salad oil
• 2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1 cup chopped pecans
• 3 cups raw apples
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder

Caramel Icing

• 1 stick of margarine
• 1/2 teaspoon of salt
• 2 tablespoons evaporated milk
• 1 cup firmly packed brown sugar
• Icing sugar (added to help spreading consistency)

Instructions

Preheat oven to 350°F

Cake

1. Peel and dice apples and set aside.
2. Place oil in mixing bowl of a stand mixer.
3. Add sugar and eggs.
4. Beat until creamy at low speed.
5. Add vanilla.
6. In a separate bowl, sift flour with salt, baking soda, and baking powder.
7. Add small amount of flour to creamed mixture, beating well after each addition.
8. When all dry ingredients have been added, batter will be stiff.
9. Remove beaters and fold in pecans and apples.
10. Spread evenly in a large pan (9x11x12 inches)
11. Bake for 55-60 minutes or until cake tester comes out clean.
12. Allow to cool before icing.

Icing

1. Place margarine, salt, and brown sugar in saucepan.
2. Heat just enough to melt margarine and mix until sugar dissolves.
3. Add just enough icing sugar to make enough consistency to spread.

Comments

The recipe was typed with carbon paper. The icing was an addition by Bunny’s daughter Barbara, written onto the card in ball point pen.

Butter can be substituted for margarine 1 to 1 ratio.

Grandma Lawrence’s comments on the recipe card:

• very, very good Mother Lawrence
• chopped pecans (I only had walnuts)
• apples (delicious) I just used apples I had, no particular kind.
• dice apples (I hope you have a chopper and a wooden chopping bowl)
• Here is icing. I never did get it iced.