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    You are in: Home / Recipes / Raw Apple Cake Recipe
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    Raw Apple Cake

    Raw Apple Cake. Photo by Chef #1800966745

    1/2 Photos of Raw Apple Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    jmelyn's Note:

    Wonderful, moist, chewy cake. Got this recipe from a column in the local paper, and the columnist got it from an "unfamous old cookbook in a musty used book store...which had passages like 'use a lump of butter the size of an egg' and 'a wineglass full of decorating sugar' and 'store in the cold pantry.'" Letting the apples sit in the sugar for a while is a key step here, although it is not listed as being crucial. This cake is also good for breakfast. Hope you enjoy!

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    Units: US | Metric

    Optional frosting


    1. 1
      Note: For enough nuts for the cake and to sprinkle on the cream cheese frosting, measure a generous 2 cups of nuts into a large baking pan.
    2. 2
      Toast at 350 degrees for about 10 minutes, checking every couple of minutes after 5 and shaking the nuts around.
    3. 3
      When walnuts are cool, chop a scant 1/2 cup finely for the frosting and coarsely chop the remaining nuts for the cake.
    4. 4
      If oven is not preheated from toasting nuts, preheat oven to 350.
    5. 5
      Grease and flour a 9 by 13 inch cake pan.
    6. 6
      Combine apples and sugar in one bowl.
    7. 7
      Let sit for 20 minutes so apples get juicy.
    8. 8
      This is not a crucial step, but it does add to the cake's wonderful chewy texture.
    9. 9
      Combine eggs and oil and mix well.
    10. 10
      Combine rest of ingredients by hand, then add the egg and oil mixture and mix well.
    11. 11
      Add the apple mixture.
    12. 12
      The mixture will be very thick.
    13. 13
      Pour and press into the prepared pan.
    14. 14
      Bake for 45 minutes.
    15. 15
      Remove from oven when only moist crumbs cling to a toothpick inserted in center.
    16. 16
      This is a moist cake--don't overbake.
    17. 17
      Allow to cool on rack.
    18. 18
      When cake is cool, frost with cream cheese frosting, and sprinkle with the finely chopped nuts.
    19. 19
      To prepare frosting: Allow cream cheese and butter to soften a room temperature.
    20. 20
      Beat with a mixer until well blended.
    21. 21
      Slowly beat in powdered sugar until smooth.
    22. 22
      Add vanilla and mix well.
    23. 23
      Adjust to spreadable consistency with milk, 1 tablespoon at a time.
    24. 24
      The cake stands well on its own; however a sifting of powdered sugar looks nice if you don't care for naked cake.
    25. 25
      Unfrosted cake is good with whipped cream or vanilla ice cream.
    26. 26
      If not frosted with cream cheese frosting, which requires refrigeration, cake keeps well at room temperature for a weekend.

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    Ratings & Reviews:

    • on February 25, 2005


      What a fabulous and easy cake to make! I am making it again this week-end. I also like to do one little change...when I toast the walnuts, I sprinkle on a mix of warmed honey, maple syrup and cinnamon. It is great. I have never tried it with the icing because it is so yummy on it's own, but this week-end I intend to. Thanks for posting!

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    • on October 02, 2012


      I've been baking for 60 years. Lost my recipe for RAW APPLE CAKE and this one is as I remember the recipe. It's in the OVEN as we speak. I can't imagine someone thinking that it meant that the cake was RAW - just the apples in it before BAKING. Sure smells good, like I remember it.

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    • on September 27, 2009

      Yet another misleading title. It's very frustrating to find a recipe that isn't raw and stated as is.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Raw Apple Cake

    Serving Size: 1 (86 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 313.9
    Calories from Fat 151
    Total Fat 16.8 g
    Saturated Fat 3.5 g
    Cholesterol 24.5 mg
    Sodium 237.3 mg
    Total Carbohydrate 39.3 g
    Dietary Fiber 1.6 g
    Sugars 29.0 g
    Protein 3.4 g

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