Apple-Raisin Cake

July 21, 2007

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When you need a great picnic cake but don’t have time to do more than stir one together, make this. Because it calls for oil rather than shortening, you won’t even have to get out your mixer. And … because you bake it—and ice it—in a 9 by 13-inch pan, it can’t fall apart in transport. SAM

3 eggs, beaten frothy
1 3/4 cups sugar
1 cup salad oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 large tart apples, peeled and diced (2 cups)
1 cup chopped pecans
1 cup raisins

Preheat the oven to 375 degrees F. Grease and flour a 9 x 13 x 2-inch baking pan. In a mixing bowl, combine the eggs, sugar, oil, and vanilla. Add the flour, baking powder, cinnamon, and salt and beat well. Stir in the apples, pecans, and raisins. Pour into the prepared pan and bake for 35 to 40 minutes. Cool slightly on a wire rack and ice in the pan with Caramel Icing or serve un-iced with vanilla ice cream.
Makes 20 servings.