Fresh Apple Cake Recipe

This old fashioned Fresh Apple Cake Recipe makes a light, moist pound cake with grated apples, butter, and nuts. It is delicious with full fruit flavor. It contains no spices to compete with the apple flavor and requires no frosting.

When my sister-in-law gave me this recipe many years ago, I was reluctant to try it, because I had other apple cake recipes.

I am glad I baked it. I hope you will be too!
 
Start with a good quality cooking apple. Some varieties are Granny Smith, Jonathan, Rome, Stayman, and Winesap. If you aren't sure which  apple is best for cooking, ask your produce supplier.

Fresh Apple Cake

2 sticks butter

1/2 cup vegetable shortening

2 1/2 cups sugar

3 cups all purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

4 eggs, separated

1 teaspoon vanilla extract

3 cups peeled and grated apples

1 cup chopped nuts

Cream butter, shortening, and sugar together until light. Add egg yolks and vanilla. Mix well. Sift together flour, baking powder, and salt. Fold into flour mixture. Fold in apples and nuts. Beat egg whites until stiff and gently fold into batter.

Pour into a greased and floured tube pan and bake in a pre-heated oven at 325F. for about 1 1/2 hours.

This is a simple pound cake and can be served with additional apple slices (dip them in lemon juice so they won't turn dark) and sliced cheese. Add a tall glass of cold, fat free milk for a healthy snack!

Tip: Store apples in a crisper in the refrigerator. They will remain firm and fresh much longer.

I consider this Apple Cake to be as healthy as Carrot Cake, because while some nutrients such as Vitamin C are greatly reduced by heat with cooking, many are sustained.

Most minerals are not affected by cooking. Apples retain calcium, iron, and magnesium when cooked.

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