Merryfield Apple Cake
Servings: 24 servings (2 cakes total)
Calories: 119cal
Ingredients
- 15.25 ounce box yellow cake mix plus ingredients on back of box
- 3 cups diced apple I use honeycrisp
- ½ cup chopped walnuts
- ½ cup chopped pecans
- ¼ cup raisins
- ¼ cup golden raisins
- ¼ cup dried cranberries Craisins
- 8 " round doily
- Confectioners' sugar
Instructions
- Preheat the oven to 325 F. Grease and flour two 8-inch round cake pans.
- Prepare cake mix according to box directions. Fold in the apples, walnuts, pecans, raisins, golden raisins, and dried cranberries. Distribute the batter evenly between the two prepared pans.15.25 ounce box yellow cake mix, 3 cups diced apple, 1/2 cup chopped walnuts, 1/2 cup chopped pecans, 1/4 cup golden raisins, 1/4 cup raisins, 1/4 cup dried cranberries
- Bake in preheated oven for 50-55 minutes, rotating pans halfway through baking. Remove from oven and cool on wire rack for 20 minutes. Remove from pans and cool on racks to room temperature.
- Place paper doily on top of cake and sift confectioners' sugar directly over the doily. Carefully remove doily, shake excess into sink and repeat for second cake.
Notes
- I use Honeycrisp. Any firm apple that holds its shape through a long bake will work just as well, so Braeburn, Gala, Fuji or Pink Lady are all fine, and Granny Smith is good if you want more tartness against the sweet cake mix batter. Skip Red Delicious, it's too sweet to balance the cake.
- Cut the apples small, around a half inch, so they distribute evenly instead of sinking. I peel mine, though leaving the skin on is fine if you like the texture and the flecks of color.
Nutrition
Serving: 1slice | Calories: 119cal | Carbohydrates: 21g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 132mg | Potassium: 70mg | Fiber: 1g | Sugar: 11g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
