Suggested by Deborah Porter
UW Jackson School of international Studies
UW Integrated Social Sciences (ISS)
This recipe has been passed down my family from my great grandmother Anna Solomon (1879-1972) to my grandmother Bobbie Rothstein (1906-1993), whose handwriting is on the stained, well-used recipe captured in the photo. This was a Rosh Hashanah staple for me growing up, though I make it all year round. Back in the day of campus encounters, I used to bring the cake to the first autumn quarter ISS core team meetings, and it was always a hit. It is very easy to make, and we eat it for breakfast as well as for dessert, frequently pairing it with sharp white cheddar cheese.
Ingredients
- 1.5 cups of Wesson oil
- 2 cups sugar (I used one cup white, one cup dark brown)
- 3 eggs
- 1 tsp vanilla
- 1 tsp grated lemon peel
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 cup chopped walnuts
- 1 cup raisins (I used dates too)
- 3 large peeled and sliced hard apples (Granny Smiths)
- 2 cups confectioner's sugar
- 1 Tblsp lemon juice
Instructions
- Mix the oil and 2 cups of sugar at medium speed.
- Add the eggs one at a time, and then the vanilla and grated lemon peel
- Sift together the flour, salt, baking soda, and cinnamon.
- Add the sifted dry ingredients to the egg mixture. Beat until blended.
- Add the walnuts, raisins, and sliced apples. Mix all together.
- Bake in greased and floured angel food pan or Bundt pan, 1 hour 15 minutes at 325 degrees.
- Let cool, remove from pan and glaze with the confectioner's sugar and lemon juice.