Recipe by Mirj
I first found this on International Recipes Online, and it sparked my interest because it's supposedly from New York (New York does have great apples). It's a very simple cake, and doesn't have any cinnamon in it, so it's become my daughter Nomi's favorite.
Top Review by Boxerwing
What an absolutely wonderful cake! Each mouthful is different; one mouthful you might get choc. chips and cherries, another, raisins and nuts, and always apple. The varied fruit/nuts/chips combo works really well together. I used two large Granny Smith apples and increased all the rest of the fruit/nut/chips to 1/3 cup each as I was just too lazy to get out my 1/4 cup measure. I don't think the cake suffered for my increasing these ingredients and I didn't have a problem with the cake overflowing my bundt pan. I took the cake to work and everybody loved it! This is a great, reliable and delightful cake which I will definitely make again!
- 1 cup oil
- 1⁄4 cup half-and-half or 1⁄4 cup milk
- 2 cups sugar
- 4 eggs
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 2 teaspoons pure vanilla extract or 2 teaspoons almond extract (etc.)
- 3 small apples, peeled and coarse chopped
- 1⁄4 cup dark raisin
- 1⁄4 cup chocolate chips
- 1⁄3 cup chopped walnuts or 1⁄3 cup almonds or 1⁄3 cup pecans
- 1⁄4 cup flaked coconut
- 1⁄4 cup drained and chopped maraschino cherry
- powdered sugar, mixed with
- cocoa, as garnish
Directions See How It's Made
- Grease and flour a large fluted cake pan.
- Preheat oven to 325 degrees F.
- Beat oil, milk, extract and sugar till well combined.
- Beat in eggs to combine.
- Sift dry ingredients together and beat into to wet mixture and combine well.
- Stir in fruits and nuts.
- Turn batter into pan and bake until tested done with wooden toothpick- about 60 to 75 minutes.
- Cool in pan 15 minutes and remove to rack to cool well.
- Wrap overnight before slicing for best flavor.
- Dust with sugar/cocoa.
- Freezes well.