Make use of your Fall apples with this recipe:

Raw Apple Cake with Butterscotch Sauce

2 c. sugar
½ c. margarine
2 eggs
2 c. flour
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
3 c. chopped apples
1 c. nutmeats

½ c. butter
½ c. brown sugar
½ c. white sugar
½ c. cream or half and half
1 ½ tsp. Vanilla
2 T. white syrup

Cream sugar and margarine; add eggs and beat well. Add dry ingredients. Fold in apples and nuts. Bake in greased and floured 9×13-inch pan for 1 hour (350° for 15 minutes, 300° for 45 minutes). Serve with butterscotch sauce and a dollop of whipped topping.

Butterscotch Sauce: Combine butter and sugars and heat in double boiler. Add rest of ingredients and simmer for 10 minutes. Server warm on cake, ice cream  or other dessert. May want to double recipe for a 9×13-inch cake.

This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.