We copied the recipe for this great cake back in the 1970’s from the New York Times and it became a family favorite. It has since been reprinted in Amanda Hesser’s Essential New York Times Cookbook, apparently an all-time favorite with Times readers as well. We serve it for breakfast in the fall, always to rave reviews. (It also makes a great dessert, served with vanilla ice cream). In case you don’t have the cookbook, here’s the recipe.
Teddy’s Apple Cake
3 cups all-purpose flour
1 tsp salt
1 tsp ground cinamon
1 tsp baking soda
1 1/2 cups peanut, vegetable, or corn oil
2 cups sugar
3 large eggs
1 tsp vanilla extract
3 cups peeled, cored, and thickly sliced apples
1 cup chopped walnuts
1 cup raisins
1. Heat oven to 350. Butter and flour a 9-inch tube pan. Sift together the flour, salt, cinnamon, and soda.
2. Beat the oil and sugar together in a mixer for 5 minutes. Add eggs and beat until creamy. Sir in dry ingredients. Add remaining ingredients and stir until combined.
Turn batter into prepared pan. Bake for 1 hour and 15 minutes, until toothpick inserted in the center comes out clean. Cool in the pan before turning out.