Apple Cake

Made with fresh apples, raisins, and optional nuts.

Based on the proximity and time frame, I believe that our recipe author is pictured third from the left in this image from the Nov 12, 1965 edition of the Lowell (Massachusetts) Sun:

The instructions on this recipe are a bit skeletal, so let’s get a fuller picture from this copy, from the November 19, 1970 edition of The Ada (Oklahoma) Weekly News:

Fresh Apple Cake

4 cups fresh apples
2 teaspoons soda, sprinkled over the diced apples and left to set while you prepare the other ingredients
2 cups sugar
2-1/2 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
2 eggs, beaten
1/2 cup shortening or oil

No liquid needed, apples supply enough moisture.

Mix thoroughly all ingredient sand bake in a loaf pan (a large one) for 45 minutes at 350 degrees. Add 1 cup nuts if desired.

While cake is still warm, ice with this icing.

Mix 1 8-oz. pkg. cream cheese with a box of powdered sugar in mixer, add vanilla till spreading consistency. Cake is better the second or third day.

Mary Jo Green,

From the box of J.L. from Westborough, Massachusetts.

Apple Cake

1 tsp. salt
2 cups sugar
2 cups flour
2 eggs
1 cup raisins
Nuts optional
1/2 cup shortening
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
4 cups fresh apples, chopped
3 Tbsp. soda

Mix eggs, shortening, and sugar together — vanilla and salt — then add dry ingredients.

Recipe from: Rachel Bagley
Serves: Many

Yesterdish suggestion: Consider pecans.

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