This old fashioned Fresh Apple Cake Recipe makes a light, moist pound cake with grated apples, butter, and pecans.
It is delicious with refreshing fruit flavor while containing no spices to compete with the full, rich flavor of fresh apples.
This cake does not need a frosting.
However, if you prefer a frosting you may use one of your favorites.
Or serve it with ice cream or whipped cream.
When my sister-in-law gave me this recipe years ago, I hesitated to try it, because I had other apple cake recipes I liked.
glad I made it and I hope you will be, too.
In a mixing bowl, cream butter, shortening, and sugar together on high speed until light.
Add egg yolks and vanilla. Mix well.
Sift together flour, baking powder, and salt.
Fold into the flour mixture.
Fold in apples and chopped pecan pieces.
Beat egg whites until stiff and gently fold into batter.
Pour into a greased and floured tube pan and bake in a preheated 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!
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
For this recipe use good quality cooking apples.
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.
Store apples in a crisper in the refrigerator.
They will remain firm and fresh much longer.