Apple Cake

This is one of my favorite recipes and it's delicious so I thought I'd share it with you all.

Apple Cake
6-7 peeled, cored and quartered apples
generous 2 1/2 cups sugar
1 Tbsp. water
3 cups all-purpose flour
1 3/4 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground cloves
generous 1 cup raisins
1 1/4 cups chopped walnuts
1 cup butter or margarine, room temperature
1 tsp. vanilla extract

For the icing
1 cup confectioner's sugar
1/4 tsp. vanilla extract
2-3 Tbsp. milk

First put the apples, 4 Tbsp. of the sugar and the water in a saucepan and bring toa boil. Simmer for 25 minutes, stirring occasionally to break up any lumps. Let cool. Preheat the oven to 325 degrees. Grease and flour a 7 1/2 cup tube pan. I used a Bundt pan.


Sift the flour, baking soda and spices into a bowl.


Remove 2 Tbsp. of the mixture to another bowl and toss with the raisins and 1 cup of the walnuts. I make this without nuts because Emily is allergic.


Cream the butter or margarine and the remaining sugar together until light and fluffy.


Fold in the apple mixture gently.


Fold the flour mixture into the apple mixture.


Stir in the vanilla and then the raisin and walnut mixture.


Pour into the tube pan.


Bake until a skewer inserted in the center comes out clean, about 1 1/2 hours. Cool completely in the pan on the wire rack, then unmold onto the rack.


Obviously, I didn't wait long enough because some of the cake stuck to the pan. No problem, the icing will cover it.


For the icing, put the sugar in a bowl and stir in the vanilla and enough milk until the icing is smooth and has a thick pouring consistency.


Transfer the cake to a serving plate and drizzle the icing on top.


Sprinkle with remaining nuts, if using. Allow the icing to set.



Enjoy!