Fresh Apple Cake

Fresh Apple Cake
MAKES 12 TO 16 SERVINGS

A moist cake made with fresh raw apples has been an American favorite for generations.

1 cup sugar
l/2 cup butter
2 eggs
11/2 cups all-purpose flour
2 teaspoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
2 cups chopped fresh pared apple
l/2 cup chopped pitted dates
1 cup chopped walnuts or pecans
l/2 cup cold coffee
Old-fashioned Caramel Frosting (see following recipe)

Preheat oven to 350°F. Butter a small 61/2-cup tube pan or ring
mold, or a 9-by-l3-inch cake pan.
Cream the sugar with the butter until blended, add the eggs, and
beat until light. Combine flour, cocoa, baking soda, cinnamon, and
cloves. In a small bowl, combine the chopped apple, dates, and nuts.
Add 2 tablespoons of the flour mixture to apples and mix. Add the
remaining flour mixture to creamed mixture alternately with coffee,
and mix until batter is smooth. Fold in the apple mixture. Turn batter
into the prepared pan and bake 45 to 55 minutes for the tube pan,
35 to 40 minutes for the 9-by-l 3-inch pan. Turn out cake baked in
tube pan and cool on a wire rack. Cake baked in flat pan can cool in
pan. Prepare frosting, and frost cake when cool.

Old-fashioned Caramel Frosting
MAKES ABOUT 2 CUPS
1A cup butter
l/2 cup tightly packed brown sugar
2 tablespoons milk
11/2 cups powdered sugar
1 teaspoon vanilla

In a small saucepan, melt the butter. Add brown sugar and stir
over low heat for 2 minutes. Add milk and heat to a boil, stirring.
Remove pan from heat and gradually add powdered sugar, mixing
until smooth and creamy. Add vanilla. If necessary, add a few drops
more milk.