4 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 1/2 teaspoons baking soda
2 cups vegetable oil I use sunflower oil do not use olive oil
1 2/3 cups sugar
5 eggs – large
2 teaspoons vanilla
5 cups apples peeled and coarsely chopped
1 1/4 cups nuts –
1 1/4 cups raisins
Preheat oven to 350°F.
Sift together the flour, salt, cinnamon, nutmeg, baking soda SET ASIDE.
Beat oil and sugar together medium speed for 3-4 minutes.
Add the eggs, one at a time 2 minutes.
Add the vanilla, leave the mixer running.
Add the dry mixture, half a cup at a time, until all has been incorporated.
With the mixer on slow speed, add the apples, nuts and raisins
mix just until evenly distributed throughout the batter
Pour into pans – filling to within 3/4 inch to top.
Bake for 55 minutes for mini loaf pans (6 inch size)
Bake for 75 minutes for regular loaf pans (add 5-10 minutes if the pans are deeper than 3 inches.
For tube pans or Bundt pans, bake for at least 90 minutes and test for doneness – use a probe thermometer if you have one,
interior temperature should be 205-210° F in the center. (more accurate than a toothpick).
This cake originally for a large – 15 cup Bundt pan. It makes 6 of the small loaf pans, 3 regular loaf pans.