Moist Apple Cake

This cake combines the healthful qualities of apples with olive oil for a moist, delicious cake that goes equally well with vanilla ice cream in the evening and coffee the next morning.

• 1/2 cup golden raisins
• 4 T water
• 1/2 cup plus 2T olive oil
• 2 large eggs
• 3/4 cup sugar
• 2 1/4 cups self-rising flour (cake flour)
• 1t cinnamon
• 1 1/2 t baking soda
• 1/2 t cream of tartar
• 1/2 t salt
• 1 package Crunch Pak Sweet sliced apples, cut into 1 inch dice
• zest of one lemon

Preheat the oven to 350°

Put the raisins and water in a frying pan and bring to a boil. Once a boil has been reached remove the pan from the burner and let the raisins sit until plump.

Grease an 8 inch spring form pan

Beat the oil and sugar together with an electric mixer. Add the eggs, and continue beating until the mixture is light and the texture of mayonnaise.

Add the dry ingredients (flour, cinnamon, baking soda, salt, cream of tartar) and mix.

Using a spoon add the chopped apples, lemon zest, and raisins (drain them first)

The batter will be fairly thick. Use a spatula to smooth the batter into the pan.
Bake for 1 hour, or until a toothpick in the center comes out clean

Let the cake stand for at least 10 minutes on a wire rack and then remove the spring form.

Store in the refrigerator wrapped in foil.

Serves 6-8