Fresh Apple Cake
recipe from Mamie DeLoach Williams
my great-aunt, maternal grandmother's sister
Combine in large bowl:
1 1/4 cups salad or corn oil
2 cups sugar
3 eggs, well beaten
1 cup chopped pecans
3 cups fresh chopped apples
In another bowl, sift 3-4 times:
1 tsp. salt
1 tsp. soda
3 cups plain flour
Stir well, add to apple mixture, then add
2 tsp. vanilla
Bake at 325° for 45'. (The last one I made took 55'.)
Icing:
1 stick oleo or butter
1 cup light brown sugar
Heat over low flame until melted, then add
1/4 cup can milk
Bring to full boil.
Add
1 tsp vanilla
Spread over cake.
(I typed this as it was written decades ago. Additional tips, this recipe is for a 9 x 13 cake pan. I used honey crisp apples and chopped the pecans to smithareens. "Can milk"--Carnation evaporated milk. I also poked holes in the cake so the icing would get down inside the cake.)
