Fresh Rose Geranium Apple Cake

This Apple Cake (L) with hints of Rose Geranium added for extra flavor was served at a herbal harvest tea we presented earlier this month. The recipe was requested by several attendees, and I am happy to share it with our readers. It was a recipe that was given to my mother by an Amish woman that sold squares of this extra moist apple cake during the Pennsylvania Dutch Days held at Hershey in the mid to late 1960's and early 1970's. We were fellow vendors, and she was happy to share. We have enjoyed this cake ever since. It has stood the test of time! 

Fresh Apple Cake

2 c. sugar

1/2 tsp. salt

2 tsp. baking soda

2 tsp. cinnamon

1/2 c. oil

2 eggs

4 c. apples, peeled and diced

1 c. nuts

1 tsp. vanilla

2 c. flour

1 Tbsp. freshly snipped scented rose geranium (optional)

Icing:

4 Tbsp. flour

1 c. milk

1/2 c. butter (do not substitute margarine)

1/2 c. Crisco

1 c. sugar

1 tsp. vanilla

Preheat oven to 350 degrees. Grease and flour a 9" x 13" cake pan, set aside. Mix sugar, salt, soda and cinnamon in a large bowl. Add oil and blend. Beat eggs, add into mixture. Stir in prepared apples by hand so as not to crush them. Blend in nuts and vanilla. Add flour, gently mixing until blended. Add snipped scented rose geranium, if using. Pour into prepared pan and bake 45 minutes or until cake tests done. Meanwhile, prepare icing. Mix flour and milk in a small saucepan. Cook over medium heat, stirring constantly until thick (takes 4 - 6 minutes). Remove from heat, cover with plastic wrap, and set aside to cool. In large mixing bowl, cream butter and Crisco. Add granulated sugar and vanilla. Cream again. Gradually add cooled flour mixture, a few spoonfuls at a time. Beat until smooth (up to 5 minutes). Frost cooled cake. Keep refrigerated.