If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Consider this the holiday season's lovable anytime cake -- breakfast, snack, and show-stopping dessert all in one. Serve it with coffee for breakfast, with whipped cream for dessert. Gift it; freeze it; portion it out for a bake sale. Feel free to swap in booze-soaked raisins or darker sugars, whole wheat or olive oil -- this cake is virtually indestructible. Adapted very slightly from The New York Times and Jean Hewitt. —Genius Recipes
- Butter for greasing pan
- 3 cups all-purpose flour, plus more for dusting pan
- 1 1/2 cups vegetable oil
- 2 cups sugar
- 3 eggs
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 3 cups peeled, cored, and thickly sliced tart apples like Honeycrisp or Granny Smith
- 1 cup chopped walnuts
- 1 cup raisins
- Vanilla ice cream or whipped cream (optional)
- Preheat oven to 350°F. Butter and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.
- Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts and raisins and stir until combined.
- Transfer the mixture to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before lifting out. Serve at room temperature with vanilla ice cream or whipped cream, if desired.
- This recipe is a Community Pick!
In Queso Were Wondering
Cashews are the mvp of vegan ingredients
This queso is nuts.
Keep your bubbly bubbly.
Meet 2015's best sellers.
Our guide to the Eastern Shore.
Get your shine on.