Some of you may remember when I introduced you to Lina and her famous carrot cake. Russell and Linda have been a part of our family for almost as long as I can remember. Linda was nice enough to share her grandma's raw apple cake recipe with me, so of course I had to make it as soon as apple season rolled around!
This cake came together easily. The instructions said the batter would be thick and boy were they right. I wasn't 100% sure it was going to work. It seemed like I might end up with more of a cookie than a cake. But low and behold, it rose and became a cake after-all! We don't have a ton of nut lovers in our family, so I sprinkled walnuts (thanks Uncle Greg!) on half and left the other half nut free. I think I would have preferred the walnuts mixed in, but then I would eating most of it myself!
Grandma Doerr's Raw Apple Cake
2/3 cup shortening (I used butter)
2 cups sugar
1/2 tsp salt
1/4 cup water
3 cups flour
4 cups raw apples, cored, pealed and chopped
1 cup sugar for topping (I used closer to 1/2 cup)
nuts and raisins (optional)
- Preheat oven to 350 F and grease a 9x13 pan
- Cream together shortening and sugar, add eggs and water to mixture.
- Sift flour, salt and baking soda.
- Mix dry ingredients with shortening mix.
- Add raw apples last. Batter will be thick. Stir in nuts and raisins if using. Spread in prepared pan.
- Before baking, sprinkle with additional sugar.
- Bake for about an hour. You want it completely set, but it may not test done. You want it to be a moist cake.
A couple of more fall favorite cakes: