This is a wonderful apple cake recipe, its full of apples. This cake and topping were approved by all. It’s a keeper for sure. The directions in the Farm Journal Cookbook say to make the icing and spread on cake at once. Well, I didn’t do what they said. I poured some on each serving along with adding some topping to the ice cream. I didn’t want my cake to get soggy. You can heat the caramel topping in the microwave and add to each slice.
My mother’s apple cake recipe is very close to this recipe but I wanted to make something from the cookbook collection that I have of the Farm Journal. I have about 18 of the Farm Journal Books. I purchased a couple this summer from Amazon and they arrived in wonderful shape for used cookbooks. Most of the ones I have are from yard sales and antique stores.
This summer I was in Liberty, Maine at a old tool shop, upstairs they have several books,
I was in what would of been a closet in this old home. Shelves filled with books, I was just about giving up and then I turned and my eyes just went to a Farm Journal cookbook. I was happy. I even keep a list of the books I have on my phone. Don’t want to purchase a duplicate. So the search is always happening, hopefully my collection will be complete someday. Happy Baking my friends, Andi
PRINT RECIPE
1 cup cooking oil
2 cups sugar
3 eggs
1 1/4 tsp vanilla
2 cup sifted flour
1 tsp salt
1 tsp baking soda
3 cups of diced and peeled apples
1 cup of chopped walnuts
1 TBSP flour
Using a large bowl add the oil, sugar, eggs and the vanilla and mix for about 3 minutes
In another bowl add the flour, salt, baking soda and whisk this together.
Add the dry ingredients to the mixed wet mixture and beat well.
Stir in the apples and mix the walnuts with the flour. Then mix in the floured covered walnuts and mix.
Grease and flour a 9×13 inch pan. Add the cake batter and bake at 350 degree for about 1 hour or until set. Using a cake tester to test.
Baking time will depend on what size pan you use. Cool in pan on cooling rack.
Caramel Topping:
In a saucepan add 1/2 cup butter, 1 cup light brown sugar (firmly packed) and 1/4 cup of milk. Continue to cook on stove top and stir and bring to a boil. Boil for 3 minutes. Remove from heat source and spread on top of the cooled cake. Or Spoon on top of each sliced piece of cake at serving time. Don’t forget to spoon some of the caramel topping on top of the ice cream.
You can purchase this cookbook thur Amazon.
copyright 1984 edited by Elise W. Manning
Time to eat, my ice cream is melting
Happy Baking Andi
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Source:
http://thewednesdaybaker.blogspot.com/2013/10/farm-journal-shenandoah-valley-apple.html
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