Rawle, 94, remembers getting electricity for the first time more than 70 years ago, with one outlet for the whole house. Her fruit and nut cake is terrifically moist and bakes in mini loaf pans, making it ideal for gifting.

2 cups sugar
4 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 apple, cored and chopped
1 banana, mashed
1 cup golden raisins
3 cups flour, divided use
1 teaspoon salt
1 teaspoon baking soda
1 cup coarsely chopped walnuts
1 teaspoon ground cinnamon

1. Preheat oven to 325 degrees. Coat 5 mini loaf pans (5 3/4-by-3 1/4-inch) with cooking spray and lightly flour. Set aside.

2. In a large bowl, whisk together sugar, eggs, oil and vanilla until blended. Stir in apple, banana and raisins. Let soak while preparing remaining ingredients.

3. In another bowl, sift together 2 cups flour, salt and baking soda. Stir into wet ingredients until no dry bits remain. In the same dry bowl, mix together remaining 1 cup flour, walnuts and cinnamon. Stir into batter until blended.

4. Divide batter among prepared loaf pans and place onto a baking sheet. Bake 35–40 minutes, until a toothpick inserted into the center of each pan comes out clean.

Makes 5 loaves.