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Raw Apple Bread or Cake
Adapted from James Beard’s
American Cookery
You will need:
Often served as a tea bread but really sweet enough to be a cake.
Cream the butter, then cream in the sugar. Beat in the eggs one at a time if mixing by hand: add both at once if using an electric mixer. Sift the dry ingredients together. If mixing by hand, add the egg mixture alternately with the combined milk, flavoring, apples, and nuts. With a mixer, put them all in together, turn the spatula while turning, just long enough to mix. Do not over mix. Turn into a well greased loaf pan or into a
9 x 9 inch greased and floured square pan. Bake in a 350 degree oven about 35 minutes for the square pan, about 55 minutes for the loaf. Test for springiness with a fingertip. Let the cake cook in the pan on a rack for about 5 minutes, then loosen and turn out onto the rack to finish cooling.
Vanilla Glaze:
1 cup powered sugar
3 tablespoons milk
1 tsp vanilla
Combine above ingredients in saucepan and stir until a thickened glaze forms. Drizzle over the cake.
Enjoy!
