Apple Cake for Rosh Hashana
3 C Flour, plus more for dusting pan
1 ½ Cups Vegetable Oil
2 Cups Sugar
3 Large Eggs
1 t Salt
1 t Cinnamon
1 t Baking Soda
1 t Vanilla
3 C Tart Apples, peeled, cored and thickly sliced (like Honeycrisp or Granny Smith)
1 C Walnuts, chopped
1 C Raisins
Preheat oven to 350F degrees. Grease and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.
Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts and raisins and stir until combined.
Transfer the mixture to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out. Serve at room temperature with vanilla ice cream, if desired.
Modified from NYT 1973: Teddie’s Apple Cake