The document provides a recipe for North Carolina Raw Apple Cake, including preparation and cooking times as well as detailed ingredients for the cake and glaze. The instructions guide the reader through the mixing and baking process, emphasizing the importance of allowing the glaze to saturate the cake overnight for optimal flavor. The final cake can be made as one large cake or divided into smaller portions for gifts.

1. North Carolina
Raw Apple
Cake
The Ultimate in Yumminess!

2. Prep Time: 30 Minutes
Cook Time: 1 ½ Hours
Ingredients for Cake Ingredients for Glaze
• 2 cups sugar • 1 cup sugar
• 1 1/2 cups canola oil • 1 stick margarine
• 3 cups self-rising flour • 1/2 cup buttermilk
• 3 eggs • 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 tablespoon Karo Syrup
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla extract
• 3 cups chopped apples
• 2 cups chopped nuts
(walnuts or pecans)

3. In a large mixing bowl, combine the first six
cake ingredients

4. Blend ingredients together. The batter will
be thick and gooey.

5. Chop pecans or walnuts
(Or, buy them already chopped!)

6. Cut up apples into ½” chunks.

7. Add nuts and apples to batter.

8. Stir together with a fork or spoon.
Batter will be thick and dry.

9. One recipe will make one large cake or 3
smaller cakes (for gifts)

10. Place cake in oven preheated to 300
degress
Cook for 1 ½ hours (depending on
oven)
Cake should be firm to the touch on
top
Let cake cool for about an hour…

11. In a large saucepan, begin to melt a stick
of butter over medium heat.

12. Add the rest of the glaze ingredients and
stir continually with a spoon. Set timer for
5 minutes as soon as it begins to bubble
up into a boil.

13. As the glaze binds, it will begin to
mushroom toward the top of the pan.
Continue stirring (remove from heat if
necessary)

14. As you approach the 5 minute mark, the
glaze should turn caramel in color and
begin to thicken.

15. Pour the glaze over
the cake, making
sure to pour into all
the corners and
along the edges.
It is best if the cake is
made the night
before so the glaze
has time to really
saturate the cake!

16. The cake should be wet and packy and
incredibly delicious!