4 cups chopped or grated apples (4 large)
2 eggs
Blend:
2 cups sugar
1 1/2 teaspoon cinnamon
1 teaspoon nutmeg
Sift:
2 cups flour
1 teaspoon salt
2 teaspoon soda
3/4 cup chopped nuts
1/2 cup oil
Break eggs over apples, mix in sugar mixture, nuts oil. Add flour mixture and stir until moist.
Bake 350-degrees for 45 to 50 minutes in a 9 x 13 pan. 40 minutes in a 325-degree oven in a glass pan.
Serve with whipped cream.
A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.
A vintage recipe from Honeybaked Ham for an Impossible Quiche made with Honeybaked Ham, bacon, milk, Bisquick, eggs, salt, pepper, onion, cheese, and mushrooms.
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2 Responses
This was my mother’s go-to cake when I was a boy. Whether it was a bake sale, a house party, or PTA meeting, this cake was unique and always a hit. When I was first married, I asked my mother if she could give me the recipe. We looked in the recipe box and it wasn’t there. I.t was typed on an index card, from a handwritten recipe of my great grandmother. The recipe was lost, and we couldn’t remember it.
The thing is, I’ve never had another cake like it, so I couldn’t describe it to people who might have known the recipe. It was lost to the ages.
I stumbled on this link while I was looking up a recipe for pie crust. The ingredients looked familiar. As I mixed it, every step was familiar. I knew this was it. After 40 years, I can have a piece of my mother’s utterly unique slice of heaven. Thanks for posting!
Two comments, having made this cake a couple of times since the holidays:
1) The time estimate for a glass pan is low – it still takes at least 45 minutes in my experience.
2) Since it calls for 2 eggs, this recipe halves beautifully (9×9 pan for 40 minutes at 325). Unless I’m entertaining guests, it’s so quick to make I’d rather make a smaller cake, eat it, and make another fresh a few days later.