My aunt’s MIL, Jean Owens, is a professional caterer. Somehow, I don’t have a copy of her cookbook, At Your Request, but I borrowed my Nana’s to share this recipe. I’ve loved this cake when my mom’s made it before, & we decided it would be perfect for our family for this weekend as we’re gathering to celebrate another shower for my brother. I had a bunch of fresh NC apples I’d picked up from my work’s farmer’s market, so I volunteered to bake.

Ingredients:
1 1/4 c vegetable oil
2 c sugar
3 eggs
3 c peeled & chopped apples
1 tsp vanilla
3 c all-purpose flour
1 tsp baking soda
1 tsp salt
1 c light raisins {omitted & subbed in 3/4 c craisins}
1 c chopped pecans or walnuts

Glaze:
1/2 c butter
1 c light brown sugar
1/4 c evaporated milk
1/2 tsp vanilla

Directions:
In large mixing bowl, combine oil, sugar, eggs, apples & vanilla. Beat well by hand {do not use electric mixer}. In separate bowl, stir together flour, salt & baking soda.  Add the flour mixture to the apple mixer & stir together. Fold in raisins & nuts.

Pour into greased & floured pan. Bake at 325 for 25 minutes for layer pan or 1 hour for bundt pan {I used bundt}. Verify doneness with the clear fork test.

To make glaze:
{I baked the cake Thurs night & we made glaze Friday night in Richmond because I didn’t have the evap milk. Thanks mom!} Combine butter, sugar & evaporated milk in a small saucepan. Bring to a boil. Cook 3 mins to thicken. Add vanilla, cool & spread on cake.

Jean likes Granny Smith apples for this cake. I used local NC Fugi & it still turned out delicious.