"Apple harvest time is upon us, and I thought it would be a good time to share this recipe with your readers," Jerilyn Barron Keisling writes. "Last winter while visiting my husband's great aunt in Pennsylvania, we had the opportunity to enjoy her Harvest Raisin-Apple Cakes. She obtained the recipe from a local apple grower in Pennsylvania.
"The cakes are easy to prepare, nutritious and lovely. They continue to be a hit with my family and friends, who invariably ask for the recipe and then call to comment on the cakes' ease of preparation and the marvelous flavor."
HARVEST RAISIN-APPLE CAKES
1 cup flour
1 teaspoon baking soda
1/4 cup butter, softened
2/3 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 1/2 cups dark raisins
1 1/2 cups grated Granny Smith apples
In small bowl combine flour and baking soda. Mix well and set aside. In large bowl cream butter with sugar, cinnamon and vanilla. Mix in flour and baking soda mixture until consistency of coarse cornmeal. Add raisins and grated apples. Mix with large spoon until entire mixture becomes wet and thick. Evenly divide mixture into 12 well-greased muffin cups. Smooth each down with back of small spoon.
Bake at 350 degrees 25 to 30 minutes until cakes are springy to touch and woodpick inserted in center is dry. Cool in muffin cups 5 minutes. Then with flat knife lift each cake out and invert them upside down from the way they were baked. Cool on wire rack 30 minutes. Spread teaspoon of Cinnamon Glaze on top of each inverted cake. Allow to drip down sides of each cake if desired. Makes 1 dozen.
1 cup powdered sugar
2 teaspoons lemon juice or to taste
1/8 teaspoon ground cinnamon
1 tablespoon water, about
Combine powdered sugar, lemon juice and enough water to make fairly thin icing. Stir in cinnamon and mix well.
--JERILYN BARRON KEISLING
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