I found this recipe in the Sherwood Baptist Family Cookbook. The church is in Huntsville. I’ve no idea where I got the cookbook, though a yard sale or auction seems most likely.
This cake was wonderful! Moist and yummy. The original recipe gave an option for a cup of nuts, such as walnuts. I decided against them and I’m glad I did. It’s perfect without them.
I used apples from the garden. I’m not sure what kind they are but they taste really mellow. I don’t think a tart apple would taste as well. The recipe also said to sift the flour. I can’t remember the last time I did that. Just whisk it and you get the same effect without the headache.
Fresh Apple Cake
3 eggs
1 1/2 cups Crisco oil
3 full cups diced apples
3 cups all-purpose flour
2 2/3 cups sugar
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons vanilla
Preheat oven to 350 degrees.
Whisk (or sift) flour; add all other dry ingredients. Set aside.
Beat eggs and oil until blended. Slowly add dry ingredients. Add vanilla. Fold in apples.
Pour into a greased and floured Bundt pan. Bake for 1 hour and 15 minutes. Cool in pan for 15 minutes before removing.
