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.