My Aunt Rose was famous for this cake and I’m lucky to have the recipe. It’s easy to assemble and works in a 9″ X 13″ pyrex pan or 10″ round cake (with removable base).
If you know the apples are pesticide free and not waxed, leave the skin on (more fibre and flavour). Enjoy this recipe — I know it will become a family tradition in your home too!
Method to make apple cake: In a large bowl, mix sliced apples with ½ cup sugar and set aside. Preheat oven to 350º F. In a mixing bowl, put eggs, 1½ cups sugar and oil. Beat well. Sift flour and baking powder. Add alternately with orange juice to egg/sugar/oil mixture. Grease a baking pan (9” x 13” or 10” round) with 2 tbsp of the vegetable oil. Pour in 1/3 of the batter. Place apples evenly over the batter and sprinkle with raisins and sundried cranberries. Pour over remaining batter. Sprinkle top with ½ cup sugar and 2 tbsp cinnamon. Bake for 1 hour or until top and bottom are golden brown. If using a pyrex baking pan, turn over down 25º and note that baking time may be a bit less than an hour.
Serving suggestions: Serve warm or at room temperature with whipped cream, ice-cream or caramel sauce.