Recipe by SusieQusie
Plug was my Mom's nickname, acquired as a child when an uncle told her she was uglier than a plug nickle (nice uncle, huh?). When she passed away in 1991 at the age of 83, most of her 24 grandchildren referred to her as Plug Cooper. Plug was a country cook who never owned measuring spoons and rarely used measuring cups; truly a Rachael Ray type personality who used a handful of this, a pinch of that & cooked things till they "smelled done". As the youngest of her 10 children, I was lucky to have one-on-one time with her & gather enough knowledge to preserve her recipes. And it was no easy task since my hands are half the size her's were! On to the cake - I've tried lots of apple cake recipes and still consider this one the benchmark. We called it "hand cake" since it was never iced & easy to grab & run.
Top Review by Gerry
I agree - moist, delicious with great flavor ... really good! Apple Hand cake - couldn't think to a better name. Having a great crop of apples in the back yard this was a perfect time to make this cake. Used the tarter apples, raisins and nuts along with the spices which were just right for us. Lovely apple cake that I found to be absolutely addictive. Can see why this one has stood the test of time. Thank you for sharing your mom's recipe - it is going right into my family favorites - and to my next coffee hour.
- 473.18 ml sugar
- 118.29 ml vegetable oil
- 3 eggs
- 946.36 ml tart apples, peeled and diced
- 118.29 ml pecan pieces
- 118.29 ml golden raisin
- 473.18 ml flour
- 4.92 ml cinnamon
- 2.46 ml nutmeg
- 9.85 ml baking soda
Directions See How It's Made
- Beat the sugar, oil and eggs together.
- Stir in the apples, pecans & raisins.
- Add sifted, dry ingredients, mixing well.
- Pour into a greased 9x13" baking pan.
- Bake at 350º for 45 - 60 minutes or until it tests done (or smells done).
- Optional: Can also stir into batter 1/2 cup chopped dates and/or 1/2 cup coconut.