Mary's Apple Walnut Cake
- Mary's Apple Walnut Cake
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- Submitted By: Mary Leverette
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I had the good fortune of growing up in an apple orchard so apples were always an important part of our meals. I developed with recipe using all of our favorite things - apples, walnuts, spices, raisins and luscious cream cheese. This is my sons' favorite cake and I make it often. It is delicious and moist even without the cream cheese frosting and I will often make it in a 13 x 9 pan and cut it into squares for snack cakes.
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- Servings: 12
- Prep Time: 30m
- Cook Time: 25m
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- Ingredients
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1 1/2 cups finely chopped raisins
1 1/2 cups chopped toasted walnuts, divided
1 1/2 teaspoons baking soda
1 1/2 cup boiling water
2 1/4 cups all-purpose flour
1 1 /2 teaspoons ground cinnamon
1/4 teaspoon salt
3/4 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
2 egg yolks
1 cup grated apple (peeled and cored)
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons vanilla
Frosting
8 ounces cream cheese, softened
2/3 cup butter, softened
1 tablespoons vanilla
1 1/2 pounds confectioner's sugar
- Directions
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Prepare 3 8-inch cake pans by greasing and lightly flouring. Place raisins and 1 cup of walnuts in a medium mixing bowl. Add baking soda and stir in boiling water. Let mixture cool 30 minutes. Sift together flour, cinnamon and salt. In a large bowl, beat butter until creamy. Add sugar in a small amount at a time, beating until light and fluffy. Add eggs and yolks one at a time, mixing well. Add grated apples, lemon juice and vanilla. Beat in flour mixture alternately with nut mixture ending with flour mixture. Spoon batter into cake pans.
Bake at 350 degrees F. for 25 minutes or until top springs back when lightly pressed with finger. Remove from oven and cool completely before frosting.
To make frosting, beat cream cheese, butter and vanilla until creamy. Add sugar slowly and beat until light and fluffy. Put layers together using 1 ½ cups frosting. Use remaining frosting to cover sides and top – making decorative swirls. Sprinkle remaining toasted walnuts on top. Refrigerate until served.
Serves 12.
