INGREDIENTS
4 eggs
2 cups sugar
2 cups flour
3 1/2 teaspoons baking powder
1 cup walnuts or pecans, chopped
2 1/2 teaspoons vanilla
1 cup vegetable oil
2 teaspoons cinnamon
1/4 teaspoon ginger
1 can Comstock Apple Pie Filling, drained
COOKING DIRECTIONS
Preheat oven to 350°F.
Butter and flour a 9x13x2 inch pan.
Combine eggs, sugar, vanilla and oil. Stir in flour, baking powder and cinnamon. Stir in drained apples and chopped nuts.
Mix only until combined (some streaks can remain). To avoid a tough cake, do not over-mix.
Bake for 1 hour or until cake tests done at 350F. Remove cake from oven and brush top with butter while still warm; sprinkle with cinnamon sugar, if desired.
Variation: Cake may be sprinkled with a cinnamon-butter streusel and chopped nuts or thinly sliced apples just before baking.
4 eggs
2 cups sugar
2 cups flour
3 1/2 teaspoons baking powder
1 cup walnuts or pecans, chopped
2 1/2 teaspoons vanilla
1 cup vegetable oil
2 teaspoons cinnamon
1/4 teaspoon ginger
1 can Comstock Apple Pie Filling, drained
COOKING DIRECTIONS
Preheat oven to 350°F.
Butter and flour a 9x13x2 inch pan.
Combine eggs, sugar, vanilla and oil. Stir in flour, baking powder and cinnamon. Stir in drained apples and chopped nuts.
Mix only until combined (some streaks can remain). To avoid a tough cake, do not over-mix.
Bake for 1 hour or until cake tests done at 350F. Remove cake from oven and brush top with butter while still warm; sprinkle with cinnamon sugar, if desired.
Variation: Cake may be sprinkled with a cinnamon-butter streusel and chopped nuts or thinly sliced apples just before baking.
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