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Apple, Raisin, Walnut Cake

The girls and boys in my junior high home economics classes like this cake because it's not too sweet. I like it because it has high fiber and nutritional value—the apples are used unpeeled. Parents who have apple trees are always glad to donate the apples!
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    12 servings


  • 3 large eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 4 cups grated apples
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1/2 cup raisins
  • 3/4 cup chopped walnuts
  • 1 cup butter, cubed
  • 5 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup broken walnuts


  • Beat eggs and oil together in a bowl until foamy; add sugar and vanilla and continue to beat. Add apples, beating slightly; set aside. Sift together flour, soda, salt, cinnamon and cloves; add raisins and walnuts to flour mixture. Add flour mixture to egg mixture; beat slightly. Bake at 350° in greased 13x9-in. baking pan. Check for doneness after 25 minutes.
  • To make frosting, melt butter in saucepan; stir in flour until mixture bubbles. Add milk, stirring with wire whisk until mixture thickens. Cool. Add sugar and vanilla to cooked mixture; mix until smooth and blended. Spread on cooled cake; sprinkle with nuts.
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