Cream sugar and eggs. Add sifted dry ingredients alternately with the oil. Stir in apples, vanilla, and nuts/raisins, if desired. Blend well. Batter will be very thick (and doesn't look very appetizing here).

Spread in a greased/floured 9x13 pan, spreading evenly to the sides. Bake in a preheated 350 degree oven for 45-55 minutes, or until cake tests done. This can also be baked in a Bundt or tube pan, or even a loaf pan, but the baking times must be adjusted.

This freezes quite well, and stays fresh on the cake plate for about a week. I don't usually add a frosting, but instead top it with some cool whip when serving.

***Catherine...I wouldn't use this one for the jar cakes. I'd be afraid the apple chunks would spoil.