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Cake...
3 c. sifted all purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
3 c. tart raw apples; peeled, cored and chopped in small pieces
3/4 c. chopped pecans
1 tsp. grated lemon peel (I keep dried lemon peel in my freezer for easy use)
2 c. sugar
1 1/2 c. Wesson® vegetable oil
2 eggs
Directions:
Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans. In a small bowl, combine chopped apples, chopped pecans and lemon peel. Set aside. In another small bowl, combine flour, baking soda and salt. Set aside. In a large bowl, combine sugar, oil and eggs. Mix well with a wooden spoon. Add the bowl of mixed flour, baking soda and salt to large bowl of sugar, oil and eggs. Mix until smooth. Add apple mixture to sugar and flour mixture. Stir until well combined. Spread batter into the three prepared pans. Bake 30 to 40 minutes or until cake tests done. Cool cakes for 10 minutes and invert on wax paper topped rack. Make frosting below and frost when cakes are cooled. You can stack cakes, but my family enjoys them in single layers, cut into squares. They freeze well plain or frosted.
Cream Cheese Frosting...
1 8-ounce pkg. cream cheese
1 T. butter or margarine, softened
1 tsp. vanilla extract
1-2 boxes confectioners' sugar
1 c. chopped pecans, optional
Candies to decorate, optional
Directions:
Combine cream cheese, butter and vanilla in mixing bowl. Beat with electric mixer until light and creamy. Add
confectioners' sugar and blend gently with mixer until lumps are removed and all ingredients are blended. Beat this mixture until it is spreading consistency. You may need a little extra
confectioners' sugar in humid weather. Spread frosting on cake tops and sprinkle with nuts, if desired. Or blend nuts into the entire bowl of frosting and frost cakes. Add seasonal candies if desired. I decorate by the season. Oct/Nov; candy corn or candy pumpkins, Dec; red and green gum drops, etc.
Alternative
Brown Sugar Glaze Topping...
1 stick of margarine
1 c. brown sugar
1/4 c. evaporated milk
1 tsp. vanilla extract
Directions:
Boil ingredients in a heavy sauce pan for 2 1/2 minutes. Drizzle over cakes.
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