In 1959, Mildred was ahead of the curve. A similar recipe appeared in the July 8, 1966 edition of the Warsaw Times-Union.
There’s good news and bad news about cakes like this, with chunks of fruit in them. The good news is they’ll stay moist longer than a standard cake. The bad news is that also makes them somewhat higher maintenance; treat them as you’d treat cut fruit, rather than as you’d treat a cake.
From the box of L.S. from Joplin, Missouri.
Chopped Apple Cake
Cream:
- 1/2 c. shortening
- 2 eggs
2 eggs
1 T. vanilla
Mix in:
- 1-1/2 c. sugar
- 1-1/2 c. flour
- 1 tsp. cinnamon
- 3/4 tsp. soda
Bold in
- 3 c. chopped peeled apples
- 1/2 c. pecans
Bake 25 minutes at 350 deg. Remove from oven and add frosting and bake 25 minutes more.
Frosting:
2 T. milk
5 T. butter
1-1/2 c. brown sugar
Mix and spread on cake and bake 25 minutes more as directed above.
Mildred Fickle
Jan. 15, 1959