Raw Apple Pound Cake Food

RAW APPLE CAKE

Steps:

• Note: For enough nuts for the cake and to sprinkle on the cream cheese frosting, measure a generous 2 cups of nuts into a large baking pan.
• Toast at 350 degrees for about 10 minutes, checking every couple of minutes after 5 and shaking the nuts around.
• When walnuts are cool, chop a scant 1/2 cup finely for the frosting and coarsely chop the remaining nuts for the cake.
• If oven is not preheated from toasting nuts, preheat oven to 350.
• Grease and flour a 9 by 13 inch cake pan.
• Combine apples and sugar in one bowl.
• Let sit for 20 minutes so apples get juicy.
• This is not a crucial step, but it does add to the cake's wonderful chewy texture.
• Combine eggs and oil and mix well.
• Combine rest of ingredients by hand, then add the egg and oil mixture and mix well.
• Add the apple mixture.
• The mixture will be very thick.
• Pour and press into the prepared pan.
• Bake for 45 minutes.
• Remove from oven when only moist crumbs cling to a toothpick inserted in center.
• This is a moist cake--don't overbake.
• Allow to cool on rack.
• When cake is cool, frost with cream cheese frosting, and sprinkle with the finely chopped nuts.
• To prepare frosting: Allow cream cheese and butter to soften a room temperature.
• Beat with a mixer until well blended.
• Slowly beat in powdered sugar until smooth.
• Add vanilla and mix well.
• Adjust to spreadable consistency with milk, 1 tablespoon at a time.
• The cake stands well on its own; however a sifting of powdered sugar looks nice if you don't care for naked cake.
• Unfrosted cake is good with whipped cream or vanilla ice cream.
• If not frosted with cream cheese frosting, which requires refrigeration, cake keeps well at room temperature for a weekend.

RAW APPLE CAKE

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 9x13 inch pan.
• Chop apples finely and place into a large bowl. In a separate bowl, beat eggs and oil together and pour over apples. Let stand while mixing the dry ingredients.
• in a medium bowl, mix sugar, flour, 1 teaspoon salt, cinnamon, nutmeg and baking soda. Fold into apples, eggs and oil and mix well. Batter will be thick.
• Pour into prepared 9x13 inch pan, and bake at 350 degrees F ( 175 degrees C) for 45 minutes. Once cool frost with Cream Cheese Icing.
• To Make Cream Cheese Frosting: In a medium bowl, combine cream cheese, milk, vanilla and pinch of salt. Gradually add sugar, beating until frosting is smooth. Add additional milk, 1 tablespoon at a time, until frosting is desired consistency.

RAW APPLE POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt pan.
• Cream together oil, sugar, and eggs. Blend in flour, cinnamon, and vanilla. Stir in chopped apples and nuts. Pour batter into prepared pan.
• Bake for 1 hour, or until done. Cool.

APPLE POUND CAKE

Steps:

• In a bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely., In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.

FRESH APPLE CAKE WITH HOMEMADE CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Beat the butter with a mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the eggs, 1 at a time, beating just until blended after each addition. Add the apple, beating just until blended.
• Whisk together the flour, baking soda, cinnamon, cloves and salt; add to the butter mixture, and mix just until blended. Stir in the walnuts, if desired.
• Pour into a lightly greased 13-by-9-inch baking pan. Bake 30 to 35 minutes or just until a wooden pick inserted into the center comes out clean. Let cool on a wire rack 10 minutes. Serve with Homemade Caramel Sauce and, if desired, whipped cream or ice cream.
• Cook the sugar, half-and-half, butter, and salt in a small saucepan over medium-low for 5 to 7 minutes, whisking slowly, until thickened. Remove from the heat, and let cool slightly before serving.
• Keep refrigerated up to one week after you make it. Just be sure to warm it up before serving.

EASIEST EVER MOIST APPLE CAKE

Steps:

• Preheat oven to 180°C/350°F (all oven types).
• Grease and line a 21 cm / 9" springform cake pan. (Note 4)
• Place flour, baking soda, salt and spices in a large bowl and whisk to combine.
• Whisk oil and sugar in a bowl, then whisk in eggs and vanilla.
• Pour the wet ingredients into the dry and mix with a wooden spoon until JUST combined. Stir through apple (optional: add 3/4 cup chopped walnuts or other nuts).
• Pour into cake pan. Sprinkle over almonds.
• Bake for 50 minutes - 1 hr. Check at 50 minutes - it is cooked when a skewer inserted into the centre comes out clean.
• Cool for 10 minutes before turning out onto a rack to cool. Dust with icing sugar if using, then serve. This cake doesn't need cream or ice cream because it is so moist, but I wouldn't turn it down!

FRESH APPLE CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Mix together the softened butter with 2 tablespoons of the flour to make a paste. In a 10-inch Bundt pan, paint on the flour and butter paste with a pastry brush until the pan is well coated.
• Using an electric mixer, beat the sugar, oil and eggs until smooth. Add the orange juice and vanilla extract and mix well. In another bowl, sift together the baking soda, cinnamon, salt and remaining 3 cups flour. Add the flour mixture to the sugar mixture and continue to beat well. Stir in the apples and walnuts.
• Pour the batter into the pan and bake until a toothpick inserted in the cake comes out clean, about 1 hour 30 minutes. Remove the cake from the oven and let it cool in the pan for 15 minutes. Turn the cake out onto a cake plate.
• For the glaze: Combine the sugar, butter, buttermilk and baking soda in a large saucepan and bring to a boil. Boil the mixture until it thickens slightly and begins to turn a light brown, 5 to 10 minutes. Remove from the heat.
• Using a toothpick, punch 15 to 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving. Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks.

APPLE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan; set aside. In a large bowl, whisk together flour, sugars, baking soda, salt, cinnamon, ginger, and nutmeg. Add the apples, walnuts, butter, and eggs; stir just until combined.
• Spoon into pan; smooth with a spatula. Bake 40 to 45 minutes, or until a toothpick inserted in center comes out clean. Cool in pan. Dust with confectioners' sugar to serve.

APPLE POUND CAKE

Steps:

• Combine sugar and oil and eggs at medium speed.
• Blend in dry ingredients.
• Add vanilla, 3 large apples and 1 cup of nuts.
• Blend well.
• Grease and flour tube pan.
• Bake at 350 degrees for 1 hour and 20 minutes.

EASY APPLE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, baking powder, salt, cinnamon and baking soda; gradually beat into sugar mixture until blended. Fold in apples and walnuts., Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 35-45 minutes. Cool on a wire rack. Serve with whipped topping.

UNCLE BOB'S FRESH APPLE CAKE

Steps:

• Add confectioner's sugar, honey and milk to a small bowl and stir until smooth. Set the bowl aside.
• Preheat the oven to 325 °F. Lightly grease a Bundt pan or tube pan.
• In a bowl, mix together the apples, walnuts, vanilla and cinnamon. In a separate bowl, sift together the flour, baking soda and salt.
• Using an electric mixer beat the sugar, oil and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.
• Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.
• Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.
• Drizzle the apple cake with some of the honey glaze, serve and enjoy!
• Cook's Note:
• The cake can be wrapped tightly and stored in the refrigerator for 3 to 5 days.

RAW APPLE POUND CAKE

Steps:

• 1. Mix sugar, oil, and eggs. Sift flour, soda, and salt; add to mixture gradually.
• 2. Add vanilla, then apples, walnuts, and coconut.
• 3. Pour into greased tube pan and bake in pre-heated oven at 350 for 1 hour and 20 minutes.

RAW APPLE CAKE

Steps:

• 1. Mix oil and sugar, add eggs and beat well. Add remaining ingredients and blend well. This batter is thick so you might have to stir in the apples by hand, depending on your mixer. Bake in greased bundt pan at 350* for 1 hour. These freeze well.
• 2. I usually make 5-6 cakes while I'm making and I will put all dry ingredients for one cake in a plastic bag. Bag enough for the number of cakes you are making. Sure saves time when putting the cake together. These cakes are so moist you don't need any topping except for ice cream, maybe.

FRESH APPLE CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
• Whisk together the flour, baking powder, cinnamon, and salt in a large mixing bowl.
• Add the sugar and eggs to a medium mixing bowl and beat with an electric mixer on medium speed for 3 minutes. Eggs should be thick, creamy, and pale yellow.
• Add the oil, applesauce, and vanilla to the eggs and mix to combine.
• Pour the liquid ingredients over the dry ingredients and mix well.
• Add the apples and pecans to the batter and fold together.
• Pour batter into prepared baking dish.
• Combine the topping ingredients and sprinkle evenly over the cake batter.
• Bake the cake for 50-60 minutes or until a tester comes out clean.
• Cool completely before slicing and serving.