2 Cups sugar
1 1/2 Cups vegetable oil
2 Cups peeled & shredded apples
3 Cups flour
3 Teaspoon baking soda
1 Teaspoon salt
1 Teaspoon cinnamon, ground
1 ( 12 Oz. ) pkg. or 2 cups dried prunes, chopped
1 Cup chopped nuts
In a large mixing bowl beat sugar, oil and eggs for 2 minutes at med. speed. Blend in apples, prunes & nuts. Combine dry ingredients, gradually mix into egg mixture spoon into a greased and floured 10” tube pan. Bake at 325’ F. for 1 hour 20 minutes, or until toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes. Turn out on wire rack to cool. Just before serving shake powdered sugar over cake. Cut and serve with whipped cream.
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!