Apple Cake Recipe is a moist old fashioned cake made with apples and nuts, baked in a sheet pan, then topped with a yummy Caramel Icing of butter, brown sugar and evaporated milk.
This makes an excellent, delicious cake to take to potluck and church dinners.
I first tasted this old cake in the early 1960"s when a bowling team member brought it to our weekly meeting.
To say this was better than Mama's apple cakes was a bold statement. But... it was true.
Mama made her apple cakes by cooking fresh apples (with the peelings) on top of the stove in a skillet with pork fat.
When the apples had cooked down to a thick mixture, she stirred in some sugar and used this as a filling between layers and on top of a Vanilla Cake.
This recipe and also Mama's contained no spices, therefore you have a genuine apple flavor.
1 1/2 cup cooking vegetable oil
2 cups sugar
3 eggs, well beaten
3 cups sifted all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla flavoring
3 cups peeled and grated apples
1 cup pecans, chopped
Combine oil, sugar, and eggs.
Sift together flour, salt, and soda twice. Stir into oil mixture and mix well.
Stir in vanilla.
Fold in apples and nuts.
Bake in a greased and floured 9" x 12" baking pan. Bake in a preheated oven 325F. for about 45 minutes, until done.
To test for done, stick a small knife or a toothpick into center of cake. If it comes out clean, it is done. Cool cake.
1 stick butter
1 cup light brown sugar
1/4 cup undiluted, evaporated milk (Do not substitute)
1 teaspoon vanilla flavoring
Melt butter and sugar in skillet over low heat.
Stir in milk and bring to a boil.
Remove from heat. Stir in vanilla.
Cool and spread on the thoroughly cooled cake.
To serve, cut cake into 3 inch squares or bars.
If your baking pan has a tight fitting lid, you can leave the cake in
the pan, ice it and carry it with you to your special occasion.
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