Try this Fresh Apple Cake recipe, or contribute your own.Suggest a better description
Cream sugar and eggs. Add sifted dry ingredients alternately with the oil. Stir in apples, vanilla, and nuts/raisins, if desired. Blend well. Batter will be very thick (and doesnt look very appetizing here). Spread in a greased/floured 9x13 pan, spreading evenly to the sides. Bake in a preheated 350 degree oven for 45-55 minutes, or until cake tests done. This can also be baked in a Bundt or tube pan, or even a loaf pan, but the baking times must be adjusted. This freezes quite well, and stays fresh on the cake plate for about a week. I dont usually add a frosting, but instead top it with some cool whip when serving. ***Catherine...I wouldnt use this one for the jar cakes. Id be afraid the apple chunks would spoil. Posted to EAT-L Digest by "Sharon H. Frye"
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|Serving Size: 1 Serving (1806g)|
|Recipe Makes: 1|
|Calories from Fat: 2124 (42%)|
|Amt Per Serving||% DV|
|Total Fat 236g||315 %|
|Saturated Fat 33.8g||169 %|
|Monounsaturated Fat 133.3g|
|Polyunsanturated Fat 54.6g|
|Cholesterol 2115mg||651 %|
|Sodium 1987.4mg||69 %|
|Potassium 2351.3mg||62 %|
|Total Carbohydrate 637.5g||188 %|
|Dietary Fiber 36.8g||147 %|
|Sugars, other 600.7g|
|Protein 119.3g||170 %|
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Calories per serving: 5040
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