…this recipe was contributed to the 50th Anniversary cookbook by Pip Jordan. Store one of these cakes in the freezer to enjoy later – they freeze well!
3 cups Rogers All Purpose Flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 cup honey
1 cup vegetable oil
2 tsp vanilla
3 cups peeled, cored and diced apples
1 cup chopped walnuts
3/4 cup dried cranberries
Preheat oven to 325˚F (160˚C). Grease and flour 2 – 8” (2L) square cake pans.
In a large bowl, combine flour, sugar, baking soda, salt and cinnamon; set aside.
Beat together honey, oil, eggs and vanilla until well blended. Add this mixture to the dry ingredients and beat until smooth.
Stir in apples, walnuts and cranberries. Spread evenly in the 2 cake pans.
Bake for 55 – 60 minutes or until done. Cool on wire racks.
To Decorate: For a simple finish, place paper doily on each cake and sprinkle with icing sugar. Or use a sieve and lightly shake icing sugar on top.
Alternatively, prepare your favourite cream cheese icing and spread on one of the cakes. With red decorator icing or slightly warmed raspberry jam, pipe stripes on the cake. Run the tip of a knife across the stripes. Easy and very attractive!
Yield: 2 cakes