I was recently going through back issues of Saltscapes when I came upon the award-winning recipe for German Apple Cake with Brown Sugar Glaze (September/October 2007). After reading it through, I thought it was similar to my recipe for apple chip cake, which I have been making for years. This recipe was given to me by my dear friend, Eileen Frost. Eileen is well into her 80s now, and lives in the Annapolis Valley, NS.
I made the German apple cake recipe; however, I found my recipe involves far less preparation time and clean up. Here it is.

Eileen’s Apple Chip Cake
2    cups (500 mL) sugar
11/2    cups (375 mL) oil
2    eggs
3    
cups (750 mL) apples, chopped, unpeeled
1/2    cup (125 mL) chopped pecans
1/2    cup (125 mL) golden raisins
1     teaspoon (5 mL) vanilla
3    cups (750 mL) flour
1    teaspoon (5 mL) soda
1/2-1     teaspoon (2-5 mL) salt
1     teaspoon (5 mL) cinnamon
1/2     teaspoon (2 mL) cloves
1/2     teaspoon (2 mL) nutmeg
 
In a large bowl, using a wooden spoon, blend sugar, oil and eggs. Mix well. Add apples, nuts, raisins, and mix well. Add rest of ingredients, and mix well. Batter will be stiff. Spread in 9 x 13” Pyrex pan. (Do not grease/oil pan.) Bake for 1 hour at 350°.
Cool on wire rack. Serve with very old cheddar cheese or Imperial cold pack cheese. This cake is better the next day, and it freezes very well.

Saltscapes is an excellent magazine. I only wish it were published on a monthly basis. Keep up the good work!
Ann E. Watson
Bridgetown, NS 

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