This recipe was featured in The Stockade Cookbook several years ago. It’s from Maude Pesson of New Iberia, one of Louisiana’s great cooks. This is good for breakfast, too.
Ingredients:
1 1/3 c. oil
2 c. sugar
3 eggs
3 c sifted flour
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. baking soda
1 tsp. vanilla extract
3 c. chopped apples
1/2 c. raisins
Directions:
Preheat oven to 350 degrees.
Place oil, sugar, and eggs in mixer. Cream well at medium speed about 3 or 4 minutes. Sift dry ingredients together and add to oil and sugar mixture with vanilla extract and mix at low speed. Mix well. Add chopped apples and raisins. Pour in greased and floured bunt pan and bake at 350º for 90 minutes. Let stand in pan to cool for about 5 to 10 minutes.