Recipe of the week

I love this cake because it’s moist and fruity. My sister gave me the recipe many years ago. The first time I made it, I thought it was a mistake because there was so much more apple than batter! But it does turn out well.

Jeanne’s apple cake Serves 12

Ingredients:

• 2/3 cup vegetable oil

• 2 eggs

• 1Tbsp. vanilla

• 2 cups sugar

• 2 cups flour

• 1tsp. baking soda

• 2 tsp. cinnamon

• 1/2 tsp. nutmeg

• 1/2 tsp. ginger

• 1 cup walnuts, chopped

• 1/2 cup raisins or dried cranberries (optional) • 3lg. (or4med.) tart green apples, peeled, cored, sliced thin Directions:

1Preheat oven to 350F. Generously grease and flour an angel food cake pan. For easy cake removal, line the bottom of the pan with a ring of baking parchment. 2In

a mixing bowl, combine oil, eggs and vanilla. Beat with an electric mixer until foamy. Sift together the sugar, flour, soda and spices. Stir into the egg mixture, along with the nuts and dried fruit, if using. Blend well. The mixture will be rather stiff.

3Fold in the apples. It will seem like more apples than batter, but that’s fine. The batter also will loosen up once the apples start releasing juice.

4Spread the batter into the prepared pan and bake 35-40 minutes or until a toothpick comes out clean. Cool the cake in the pan on a wire rack for at least 30 minutes. Run a knife around the sides of the cake to loosen. Turn over onto a plate. Cover with another plate and turn right side up. Serve completely cooled, and slice carefully. The cake will be quite moist.