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Jersey Fresh Harvest Cake

Jersey Fresh Harvest Cake

Jersey Fresh Harvest Cake
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4 Cups Fresh sliced Jersey Fresh Apples (or Peaches in the Summer)
2 Cups Sugar
3 Cups Flour
2 Tsp. Baking Soda
1 Tsp. Cinnamon
2 Tsp. Nutmeg
2 Large Eggs
1 Tsp. Vanilla
1 Tsp. Salt
1 Cup Oil
1 Cup Walnuts
½ Cup Dried Cranberries (optional)




  1. Grease and flour tube pan – preheat oven to 350 degrees.

  2. Peel and slice apples (or peaches); mix with sugar, let stand 1 hour.

  3. Meanwhile, sift flour, baking soda, cinnamon, and nutmeg into large bowl – set aside.

  4. Lightly whisk eggs, add vanilla and salt – let rest for 5 minutes.

  5. Pour egg mixture into apples mixture – stir to blend. Add resulting mixture to flour mixture, add oil and walnuts (and cranberries, if desired) and blend well, scraping the bottom of the bowl often.

  6. Pour into prepared tube pan and bake at 350 degrees for 1-1/2 hours. Cool in pan.

  7. This was traditionally served plain in our house, but it can be topped with confectioner’s sugar or your favorite vanilla glaze.

  8. Can be frozen or kept at room temperature for a week or more if tightly wrapped.

Recipe courtesy of Joe Atchison

Print Recipe Only

Jersey Fresh Harvest Cake
This is a QR Code
Scan here to get
this recipe on
your phone

4 Cups Fresh sliced Jersey Fresh Apples (or Peaches in the Summer)
2 Cups Sugar
3 Cups Flour
2 Tsp. Baking Soda
1 Tsp. Cinnamon
2 Tsp. Nutmeg
2 Large Eggs
1 Tsp. Vanilla
1 Tsp. Salt
1 Cup Oil
1 Cup Walnuts
½ Cup Dried Cranberries (optional)




  1. Grease and flour tube pan – preheat oven to 350 degrees.

  2. Peel and slice apples (or peaches); mix with sugar, let stand 1 hour.

  3. Meanwhile, sift flour, baking soda, cinnamon, and nutmeg into large bowl – set aside.

  4. Lightly whisk eggs, add vanilla and salt – let rest for 5 minutes.

  5. Pour egg mixture into apples mixture – stir to blend. Add resulting mixture to flour mixture, add oil and walnuts (and cranberries, if desired) and blend well, scraping the bottom of the bowl often.

  6. Pour into prepared tube pan and bake at 350 degrees for 1-1/2 hours. Cool in pan.

  7. This was traditionally served plain in our house, but it can be topped with confectioner’s sugar or your favorite vanilla glaze.

  8. Can be frozen or kept at room temperature for a week or more if tightly wrapped.

Recipe courtesy of Joe Atchison

Full Recipe Page