Walter Knoll's "A Musing Florist"

Barbara Eastman says:

You know, it’s not nearly as red as some I have seen. I think many are chocolate before you add the red food coloring. This one looks like it might have been white. Here is another wonderful recipe for you to try, Di. I got it from my brother Pat’s mother-in-law, Colleen Moening, and made it most recently over the weekend. Uses a 10″ springform pan and it’s outstanding.

Polish Apple Raisin Cake
3 sticks butter (2 for the cake; one for the topping)
2 c. sugar
4 eggs
2 c. flour
2 tsp. cinnamon
1 tsp. baking soda
3 c. apples, grated (2-3 apples, depending on size)
1 ½ c. raisins (half for the cake and half for the topping)
1 ½ c. chopped walnuts (half for the cake and half for the topping)
½ c. brown sugar (all for the topping—none in the cake)
For the cake:
Cream 2 sticks of butter with 2 c. sugar, ‘til light and pale. Add eggs, one at a time
And mix ‘til incorporated. Add flour, cinnamon, baking soda and beat for about 3 minutes. Fold in 2
Cups of apples, ¾ c, raisins, and ¾ c. walnuts. Grease and flour a large spring form pan. Bake at 350
Degrees for 1 to 1 hour 15 minutes (toothpick should come out clean). Cool cake.
For topping
Melt remaining stick of butter with ½ c. brown sugar. Bring to a boil and then add the remaining raisins, 1 c. grated apple, and walnuts. Turn down the heat and cook slowly until the raisins plump and the sauce begins to thicken. With a wooden skewer or the tines of a large fork, pierce the cake and then pour the sauce over the cake. Allow to cool completely. As the sauce cools it begins to set up. Serve with whipped cream (whipping cream, sugar to taste, and about 1 tsp. vanilla).