Ingredients Jump to Instructions ↓

  1. 3 eggs

  2. 1 3/4 cups sugar

  3. 1 cup vegetable oil

  4. 1 teaspoon vanilla extract

  5. 2 cups all-purpose flour

  6. 1 teaspoon baking soda

  7. 1 teaspoon cinnamon

  8. 1 teaspoon salt

  9. 2 cups peeled apples, cut into 1/2 inch pieces 1 cup pecans, chopped

  10. 1 cup seedless raisins LEMON SAUCE:

  11. 1 large lemon

  12. 2 egg yolks

  13. 1 cup sugar

  14. 2 1/2 tablespoons cornstarch

  15. 1/2 teaspoon salt

  16. 1 1/2 cups water

  17. 4 teaspoons butter or margarine

Instructions Jump to Ingredients ↑

  1. For cake, beat eggs; add sugar, oil and vanilla. In separate bowl, mix flour, soda, cinnamon and salt. Add flour mixture to egg mixture all at once; blend and stir. Add apples, nuts and raisins to mixture; blend well. Pour batter into well-greased 11-in. x 7-in. x 2-in. pan (13-in. x 9-in. x 2-in. pan may be used); decrease baking time by 15-20 minutes. Bake at 375 degrees F for 55 minutes, or until cake tests done when wooden pick is inserted in center. For sauce, grate peel from lemon; measure out 1-1/2 teaspoons rind. Squeeze lemon; measure 3 tablespoons juice. Set aside. Beat egg yolks lightly; set aside. In separate bowl, blend sugar, cornstarch and salt. Measure water into saucepan; gradually stir in sugar mixture. Cook, stirring, until mixture boils clear and thickens. Remove from heat. Beat small amount of hot mixture into egg yolks. Return yolk mixture to saucepan; cook and stir about 2 minutes. Remove from heat; add lemon zest, juice and butter. Pour sauce over cake. ');


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