Following tradition, today’s Forum features a previously published recipe from the column’s former author, Judyrae Kruse.
We are reprinting Judyrae’s words and Captain Whidbey Inn’s Washington apple cake below, as it is now officially apple-picking season.
“Yes, it’s the recipe from the Captain Whidbey Inn,” Judyrae wrote years ago. “And yes, it’s for the oh-so-popular Washington apple cake. And yes, again, it has appeared in the Forum column before. Several different times.”
We luckily have digital access to such content now, but the late Judyrae included a reminder in her column:
“So let’s all be sure to put this reprint of the original in a safe place this time around. OK? OK, then here’s:”
Captain Whidbey Inn’s Washington Apple Cake
2 cups sugar
1 cup oil
2 cups flour
2 teaspooons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1 cup chopped walnuts
4 cups thinly sliced tart apples (about 5 medium apples)
Icing (recipe follows)
In large mixing bowl, beat eggs with electric mixer until thick and light. In separate bowl, combine sugar and oil; beating on medium speed, pour mixture into eggs and set aside.
In another bowl, stir together flour, cinnamon, baking soda and salt; add to egg mixture with vanilla and beat until blended. Stir in walnuts.
Evenly spread apple slices in buttered 9-by-13-inch baking pan; pour batter over apples, spreading to cover. Bake at 350 degrees 60 minutes.
Remove from oven and cool.
When cool, spread with icing, then refrigerate. Makes one 9-by-13-inch cake.
Cream Cheese Icing:
1 package (8 ounces) cream cheese, softened
¼ cup butter, melted
1 package (16 ounces) powdered sugar
1 tablespoon lemon juice
In mixing bowl, beat cream cheese until fluffy. Beat in melted butter, then gradually beat in the powdered sugar and lemon juice.
The Forum is running dangerously low on recipes! Please send your fall favorites to reporter Taylor Goebel at firstname.lastname@example.org
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