Mommie Taylor’s German Apple Cake

Bruce’s grandmother had a fool-proof method for desserts: use whatever sugar the recipe calls for, then close your eyes and add some more! This cake, however, called for too much oil, so I’ve adjusted it a bit. Serve warm or cold, with vanilla ice cream or Cool Whip. No frosting necessary, but see note from my sister, below.
2 c. flour
2 c. sugar (see what I mean?!)
1 tsp. soda
2 tsp. cinnamon
(1/2 tsp. salt)
1 tsp. vanilla
3/4 c. oil (she used a full cup)
2 eggs
4 c. apples, cored and thinly sliced
1 c. raisins
1/2 – 1 c. chopped walnuts
Combine all ingredients in a large bowl and beat with a wooden spoon. (“Do NOT use the electric mixer!” she said emphatically.) Batter will be quite stiff. Spread into a greased and floured 9×13 pan and bake at 350 degrees for 45-60 minutes, until a toothpick inserted near the middle comes out clean.
My sister Karen saw this and wrote, “This is German Apple Bread from my ex-step-mother-in-law’s family recipe trove! I got in trouble for posting it in a fundraiser cookbook back in the day – apparently top secret stuff, who knew? Glad that’s not the way YOU feel about recipes! Anyhow, it’s really good topped with a powdered sugar/milk glaze drizzled over the top, coffee cake style. Yum!”   So there you have it.

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