I’m not sure where this recipe came from or how long it has been circulating in my family. I just know that my Gramma Alberta, who was born in 1906, baked it back as far as any living relative can remember.
It’s a pleasure cake, not for any specific celebration but for the pure joy of the fullness of the harvest. Bake it on Saturday afternoon and set the family loose. Enjoy!
Apple Harvest Cake
Preheat oven to 325 degrees F. Butter and flour a bundt pan. Set aside.
In a large bowl, combine 1 1/4 cups white flour, 1 cup whole wheat flour, 1/2 cup white sugar, 1/3 cup brown sugar, 1 Tablespoon molasses, 1 Tablespoon cinnamon, 2 teaspoons baking powder, 1 teaspoon salt, 1/2 teaspoon baking soda. Mix thoroughly. Set aside.
In a small bowl, combine 3/4 cup oil or unsweetened apple sauce, 1 teaspoon vanilla and 3 eggs. Add the wet ingredients to the dry and mix thoroughly.
Gently fold in 2 cups peeled and chopped apples, 1 cup chopped walnuts and 1/2 cup black or golden raisins.
Spoon mix into prepared pan, smoothing the top of the batter as much as possible. Bake 50-65 minutes, until cake tester comes out clean. Cool upright in pan 15 minutes. Turn out onto a serving plate and cool to room temperature. If desired, glaze with a mix of 1/2 cup powdered sugar, 1/4 teaspoon vanilla and 2-3 teaspoons dairy or nut milk.