A very nice recipe for a moist, lightly spiced cake.
You will need
3C fresh apples, chopped
3 well beaten eggs
1 1/2C oil
2 C sugar
1 C chopped pecans
3 C AP flour to which 1 tsp salt and 1 tsp baking soda have been added
2 tsp vanilla
In your stand mixer, put the flour, soda, and salt and mix. Chop your apples ahead of time.
You will need a Bundt pan greased and floured.
Preheat your oven to 325°.
Add eggs and oil to flour and mix well, and add apples and nuts and vanilla.
Batter will be thick. Pour into Bundt pan, and bake for 80 minutes..yes, 1 hour and 20 minutes…check at 75 minutes for doneness…
FROSTING
Put 1/2 C butter, 1 C brown sugar, and 1/2 C evaporated milk in a small saucepan, and cook over low heat until bubbling…cool and add 1 tsp vanilla. Drizzle over cake.
Notes:
Frosting is very thin and will run off the cake making a giant puddle. I put frosting in fridge and stir frequently to keep butter from setting on top of frosting..do this until mixture gets thick almost like pudding, then one can spread over cake. At room temp, frosting will thin out again…it’s still good.
I store at room temp covered. I have been known to store in fridge without consequence.
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