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
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.
1 tsp. salt
2 cups sugar
2 cups flour
1 cup raisins
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