Wednesday, August 1, 2018

Vintage Recipe: Barbara's Apple Cake

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen.

This recipe for Barbara’s Apple Cake was handwritten on an index card. It was found in an old large recipe file box. The age of the recipe card is unknown.

The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer. We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.

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Barbara's Apple Cake

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  • 1 1/2 Cup Wesson Oil
  • 1 1/2 Cup Sugar
  • 2 Eggs
  • 3 Cups Flour
  • 1 tsp Baking Soda
  • 3 Cups Fresh Apples (chop then measure)
  • 1 Cup Pecans, chopped
  • 1 tsp Salt


Mix all ingredients together. Bake in an ungreased tube pan at 350 F for 1 hour.


I suggest letting this cake cool almost completely before trying to turn it out of the pan (I only waited about 10 minutes and a lot of it stuck to the pan bottom).

The cake tasted good (better when cold) but was oily tasting. I might try replacing half the oil with applesauce. The pan may need to be sprayed or greased and floured if you try this option.
Created using The Recipes Generator

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