Serves 6
This recipe originated from the Budget Cutters Cookbook that appeared in The London Free Press in November 1982. It was a recipe from Mrs. Gordon H. Willert of Thedford. I always fall back on this recipe when I’m in a hurry. I particularly like it because it only uses one bowl to mix the batter and it produces a flavourful, dense, moist cake. This is a good recipe when apples are in season.
2 c. apples, diced
1 egg
1⁄2 c. white granulated sugar
1⁄2 c. brown sugar
1 tsp. cinnamon
1⁄4 c. vegetable oil
1 c. chopped nuts, walnuts or pecans
1 c. flour
1 tsp. baking soda
1⁄4 tsp. salt
1⁄2 c. raisins or dates
1. In a large mixing bowl, combine the apples and egg.
2. Stir in the sugars, cinnamon and oil.
3. Stir in the nuts.
4. Stir in the flour, baking soda and salt.
5. Add the raisins and stir.
6. Spoon into a greased and floured 8-in. pan and bake at 350˚F for 40 to 50 minutes.
