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.