Fresh Apple Cake
Saved in 25 recipe boxes and 6 cookbooks
**This cake is very moist and is a fall favorite for picnics and potlucks.**
Ingredients
| 3 | large |
eggs |
|
| 1 | cup |
canola oil |
|
| 2 | cups |
sugar |
|
| 2 1/2 | cups | flour, all-purpose | |
| 2 | teaspoons |
baking powder |
|
| 1 | teaspoon |
baking soda |
|
| 1 | teaspoon | salt | |
| 1 | teaspoon |
cinnamon |
ground |
| 1 | teaspoon | nutmeg | ground |
| 1 | teaspoon |
vanilla extract |
|
| 4 | cups | apples | delicious, peeled and chopped* |
| 1 | cup | pecans | chopped |
| Cream cheese frosting: | |||
| 1 | pound |
powdered sugar |
|
| 8 | ounces | cream cheese | 1 package |
| 1/2 | cup |
butter |
|
| 2 | teaspoons |
vanilla extract |
|
| 1 | cup | pecans | chopped |
Directions
Recipe by: Governor Fob James, Jr., Alabama **This cake is very moist and is a fall favorite for picnics and potlucks.**
Preheat the oven to 325 degrees F and well grease a 13 vy 9-inch pan with butter.
Cake:
In a medium bowl, combine oil and sugar.
Beat in eggs and vanilla extract.
In a large bowl, sift together dry ingredients, and whisk well.
Pour the liquid mixture into flour mixture, and stir until just incorporated and moistened.
Stir in the apples and pecans and pour into the prepared baking pan.
Bake the cake for 55 minutes.
Cool and ice with cream cheese frosting.
Cream Cheese Frosting:
Have all ingredients at room temperature.
In a large bowl beat sugar, cream cheese, and butter until whipped and smooth.
Add vanilla and stir in pecans.
First published: 1996-01-27 last updated: 2013-05-14
