- 3 eggs
- 11/2 cups neutral vegetable oil, such as canola
- 2 cups sugar
- 3 cups unbleached, all-purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 4 c. peeled, cored and chopped apples
- 1 c. black walnuts, lightly toasted if desired
- 2 tsp. vanilla extract
Glaze:
- 1 c. dark brown sugar, packed
- 1/4 c. milk
- 1/2 c. unsalted butter
- 1/4 tsp. salt
- confectioner’s sugar for garnish, optional
Mix eggs, oil and sugar; blend well. Sift flour, salt and baking
soda together; add to egg mixture. Add apples, black walnuts and
vanilla. Pour batter into greased tube or bundt pan. Bake at 350º for 1
hour, or until a skewer inserted into the center comes out clean.
For the glaze:
Combine
the ingredients in a saucepan and bring to a boil. Continue to cook at a
slow boil for 2 ½ minutes. While cake is still hot and in the pan, pour
glaze evenly over it. Cool cake completely before removing from pan.
Sift lightly with confectioner’s sugar before serving if desired.
This article appears in Oct 21-27, 2010.
