Tuesday, January 23, 2007

Apple Cake


This is adapted from Dotty Pascoe, who lives in Leverett, Mass., and works at the town post office. She, in turn, received it from her sister Elaine, who lives in Deerfield, Mass., and who may or may not have found it in a local women's cookbook. For 45 years, Dottie Pascoe was a secretary at the University of Massachusetts; she enjoys bowling and NASCAR.

Makes 8 servings

3 cups flour all-purpose flour

1 cup white sugar

1/2 cup brown sugar, firmly packed

1 teaspoon cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 1/4 cups vegetable oil

3 eggs

1 teaspoon vanilla

4 cups apples, peeled and sliced or chopped (Russets, Golden Delicious, Granny Smiths, Baldwins and Cortlands all work well)

1 cup pecans

Preheat oven to 350 degrees.

In a large bowl, whisk together the dry ingredients (flour, sugars, cinnamon, salt and baking soda) until thoroughly combined.

Whisk together the wet ingredients (eggs, oil and vanilla) and stir into the dry ingredients. Stir to just combine. Fold in apples and pecans. The batter will be quite stiff. Add 1/4 cup water if desired.

Spread the batter into an ungreased tube pan or ungreased 9-inch-by-11-inch-by-2-inch baking dish. Bake 60 to 65 minutes, until a skewer inserted in the center comes out clean.

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