Happy Saturday to you! It’s an overcast, gloomy day here in our neck of the woods… looks like it will be rainy around here for the next four or five days. I’m not complaining, though, because it means the weather will cool down even more and that means I might get my first fire in the fireplace for the season! Yippee!
Today I’m going to be spending some time in the kitchen – I’m planning to make a batch of my beef stew for a get together with some friends. We’re not getting together until tomorrow evening, but I’m making it today so the flavors can meld and be even tastier by tomorrow. I’ll cook it in the crock pot and then I can stick the crock in the fridge until it’s time to warm it up tomorrow.
I’m also going to make this awesome Apple Cake recipe. I’ve shared it with you before (years ago) but I thought I’d share it again. To me, it’s the quintessential fall cake recipe. My mom and I make it many times throughout the fall. Baking this sort of signals the beginning of the fall baking season to me.
It’s so simple to make and you probably have most of the ingredients on hand… and it is so worth it. It tastes super good.
I’m off to the kitchen – well, I am as soon as SuperMan relinquishes control in there. Right now he’s making our weekly Saturday breakfast smorgasbord and since it is one of the highlights of our weekend, I’ll just stay out of his way and let him go. THEN I’ll get in there and do my thing the rest of the day.
Here’s the recipe. I hope you enjoy.
APPLE NUT CAKE
1 cup vegetable oil
2 cups sugar
4 large eggs
3 cups all-purpose flour
1 cup chopped pecans (optional)
1/2 tsp salt
1 tsp baking soda
2 tsp vanilla extract
3 cups apples, peeled & chopped (the smaller the pieces the better)
1 cup raisins
- Cream oil, sugar.
- Add eggs and vanilla.
- Sift flour with salt and baking soda.
- Slowly add (in 1/2 cup increments) to wet ingredients.
- Add pecans, raisins and apples.
- Pour into greased Bundt pan.
- Bake at 350 for one hour.