I stumbled upon a charming British blog that specializes in baking regional specialties in the United Kingdom. It was interesting to see their recipe using metric measurements (75g butter, 175g self-raising flour, etc.) — hilighting a small difference in our cultures. I’ve often wondered why the U.S. doesn’t just switch to the metric system — cold-turkey. It really is easier to use.
Anyway, their recipe for Apple Gingerbread with Cinnamon Icing reminded me of my mother’s Fresh Apple Cake recipe with Easy Penuchi Icing. I haven’t made it in over 35 years but I distinctly remember this cake being very moist — is it any wonder with 1 1/2 cups of oil!
Top it off with this homemade caramel icing.
=====Fresh Apple Cake Recipe=====
- 3 eggs, well beaten
- 1 1/2 c. cooking oil
- 2 c. sugar
- 3 c. flour
- 1 t salt
- 1 t baking soda
- 1 t baking powder
- 1 t cinnamon
- 3 1/2 c. fresh chopped apples
- 1/2 c. chopped nuts
Bake at 325 degrees for 1 hour.