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Grandmas Fresh Apple Cake
SUBMITTED BY:
steven dale
PHOTO BY:
SAINTMARIA
"A wonderful loaf cake that is chock full of apples. It also contains raisins and nuts."
RECIPE RATING:
Read Reviews
(32)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
1 Hr
READY IN
1 Hr 10 Min
Original recipe yield 1 - 8x4 inch loaf pan
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup white sugar
1 egg
1/4 cup vegetable oil
2 cups apple - peeled, cored, and chopped
1/2 cup chopped walnuts
1/2 cup raisins or dates
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4 inch loaf pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
In a medium bowl, mix together the sugar, egg and oil. stir in the sifted ingredients. fold in the apples, nuts and raisins.
Bake for 55 to 60 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
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REVIEWS
Reviewed on Jul. 21, 2006 by
GRANNYLOOHOO
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GRANNYLOOHOO
Jul. 21, 2006
It was so hot here today that I wanted a reminder of autumn! I doubled this so I could use my bundt pan and made the following adjustments to the recipe: added 2/3 cup dark brown sugar for a total of 1-2/3 c sugar instead of 2 cups; added 1 T vanilla; I shredded 2 large Braeburn apples and added 1/4 cup applesauce (for those that are tempted to add moisture to the thick batter, shred the apples and they will impart plenty of moisture--it will be like a normal cake batter once you get the apples mixed in) ; I didn't double the nuts--used 1/2 cup pecans; used 1 cup dates, no raisins; added a dash of nutmeg. Instead of doubling the oil, I was going to add 1/4 cup melted butter, but I forgot to add it--I didn't miss it at all. I would like to try it next time with 1/2 wheat flour. Now for the review: I love apple cake & my husband loves date cake--this is a perfect compromise. The cake is moist and flavorful and we both loved it. I added a glaze but it doesn't need anything to enhance it. It absolutely deserves 5 stars--thanks Steven!
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24 users found this review helpful
It was so hot here today that I wanted a reminder of autumn! I doubled this so I could use my...
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Reviewed on Jan. 25, 2004 by
IVANDIEPART
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IVANDIEPART
Jan. 25, 2004
This cake is very moist and over-loaded of apples (that's the way an apple cake should be, according to me). It's very cinnamon-y as well (are you surprised: 1 tsp for an 8x4 loaf!). Will make it all winter long, when I need a quick, healthy and satisfying snack. I followed the recipe exactly, except I omitted nuts (I'm not very fond of it), and the cake stores quite well.
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14 users found this review helpful
This cake is very moist and over-loaded of apples (that's the way an apple cake should be,...
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Reviewed on Oct. 21, 2006 by
COURTNEYGRIFF
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COURTNEYGRIFF
Oct. 21, 2006
WOOOOOO-HOOOOOOOO and YUMMMMMMMO!!! What a delicious cake! I doubled the recipe for a bundt pan- used 1c whole wheat flour (I LOVE the texture this adds to baked goods) and 1 cup white flour, 1/4 c oil and 1/4 c applesauce- otherwise followed the recipe exactly. WOW! This is what an apple cake SHOULD taste like! Thank you so much for the recipe, I'll never need any other! (FYI- the bundt cake took about 1 1/2 hours to cook)
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12 users found this review helpful
WOOOOOO-HOOOOOOOO and YUMMMMMMMO!!! What a delicious cake! I doubled the recipe for a bundt...
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Reviewed on Sep. 8, 2005 by tracy
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tracy
Sep. 8, 2005
I LOVE this bread~! I did follow several hints from other reviewers....I used 1/2 cup sauce and 1 diced apple; I added 1 tsp. apple pie spice; and I only sprinkled some of the second pack of oatmeal on top. But I also used Smart Balance Light spread instead of butter....I used Splenda instead of sugar....I added a tablespoon of ground flax seed, and I used Apple Raisin Supreme packs of oatmeal. I was worried that it would be dry as the batter was very stiff, and also using the Smart Balance spread...but it turned out WONDERFUL...moist and flavorful with chuncks of apple. The only thing I'll do differently next time is to add some raisins and nuts to the mix. Thanks for this recipe.
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10 users found this review helpful
I LOVE this bread~! I did follow several hints from other reviewers....I used 1/2 cup sauce...
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Reviewed on Oct. 9, 2003 by TRUEANGEL
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TRUEANGEL
Oct. 9, 2003
I added a teaspoon of vanilla extract. It was still a great recipe Thanks
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8 users found this review helpful
I added a teaspoon of vanilla extract. It was still a great recipe Thanks
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Reviewed on Oct. 26, 2004 by
VeggieGal
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VeggieGal
Oct. 26, 2004
This was really good and easy. I was looking for a quick and easy recipe to make at my boyfriend's bachelor pad... with few ingredients and using no fancy equipment. This was perfect. He does not even own any baking pans, so I actually baked this in a coffee can - and it was great - like a giant muffin. I added an extra egg, and a little milk to get the batter to the consistancy I wanted, perhaps b/c I used 3 apples, which was prob a little more than 2 cups, and baked it longer b/c of the coffee can (about 1 hr and 10-15 mins). This dissappeared in less than 24 hours, and I will definitly make again.
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5 users found this review helpful
This was really good and easy. I was looking for a quick and easy recipe to make at my...
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Reviewed on Oct. 14, 2004 by J9215
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J9215
Oct. 14, 2004
This is an easy, tasty recipe. I replaced white for whole wheat flour and used the new Splenda/sugar baking combo. It was a pretty darn good loaf cake for a diabetic.
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5 users found this review helpful
This is an easy, tasty recipe. I replaced white for whole wheat flour and used the new...
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Reviewed on Apr. 22, 2008 by
Mona
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Mona
Apr. 22, 2008
it was my first time at all to bake a cake from a scrach ,and it was yummmmmmmmmy . I made it all with just apple and I added 1/2 tsb of vanilla, I found the sugar is too much for me so I used just 1/2 cup and may be I`ll reduce it the second time as long as the apple is full of sugar.
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4 users found this review helpful
it was my first time at all to bake a cake from a scrach ,and it was yummmmmmmmmy . I made it...
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Reviewed on Nov. 18, 2006 by Elly
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Elly
Nov. 18, 2006
Great basic recipe. I did find it to be more bread-like than cake-like but I was expecting that and was very pleased with the texture. I added a couple splashes of vanilla and a few dashes of nutmeg to the mixture. I didn't have raisins so I omitted them (but will definitely include them next time), and used pecans in place of the walnuts, which were great. I baked this in a 9x5 loaf pan and it was done at about 38-40 minutes.
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4 users found this review helpful
Great basic recipe. I did find it to be more bread-like than cake-like but I was expecting...
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Reviewed on Jul. 8, 2003 by JENMCARDLE
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JENMCARDLE
Jul. 8, 2003
Very popular at a cake sale. The dessert apples kept their shape and didn't go slushy whihc gave it an interesti