Tuesday, August 02, 2005
Mrs. Paxton's Raw Apple Cake
This terrific cake recipe comes from simply recipes. We all loved it. I had some Granny Smith apples to use up so I decided to try this recipe out. I can't wait to make it this fall with apples from a local apple orchard.
"Of the many apple recipes we have, this is one of my favorites. You simply cannot go wrong with this raw apple cake. The ingredients of coconut and the apples ensure that the cake will be moist and flavorful. Preparation time: 20 minutes to prepare, 1 hour to cook, 30 minutes to cool."
1 1/2 cups vegetable oil (we use grapeseed oil)
2 cups of sugar
3 cups of white flour
1 1/2 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon cinnamon
3 cups chopped apples (varieties that are good for baking - i.e. granny smith, gravenstein, Fuji)
1 cup of coconut (the fresh grated, not the dried. If you use dried, soak first in water.)
1 cup of chopped nuts - walnuts or pecans
Preheat oven to 350 degree F.
Beat sugar and oil. Add remaining ingredients. Bake in a greased and floured bundt cake pan about 1 hour. Test around the centers with a long thin bamboo skewer or toothpick to make sure the cake is done.
When cool enough to handle, gently remove from pan. If the dough has raised substantially around the middle areas of the bundt ring, you may need to use a bread knife to gently level off the cake so that it sits even.
1/2 stick sweet butter
1 cup brown sugar
3 tablespoons milk
Blend glaze ingredients and cook until melted. Place the cake on its serving dish. Prick all around the top of the cake with a fork so that when the glaze is applied it easily seeps into the cake. Use a pastry brush to apply the glaze liberally around the surface areas of the cake, or use a spoon to dribble the glaze on the cake.