Chunky Apple Walnut Cake


  • 1 1/2 cups vegetable oil
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 eggs
  • 3 cups unbleached, all purpose flour
  • 1/8 tsp ground cloves
  • 1 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 cup pecans, coarsely chopped
  • 3 1/4 cups coarse chunks of peeled Granny Smith apples or crisp pears                                                                            
  • 1/2  cup craisins, raisins, or chopped dried apricots (or a combination of any of these)
  • 3 tablespoons Calvados or Applejack
  • Apple Cider Glaze (optional)

In large bowl beat vegetable oil and sugar until thick and opaque. Add eggs, one at a time, beating well after each addition.

In a separate bowl, sift together dry ingredients: white flour, cloves, cinnamon, mace, baking soda and salt.. Add to oil and egg mixture until well blended.

Toss fruit and pecans in 1 tablespoon flour to lightly coat. Then stir fruit and nuts into batter along with Calvados until pieces are evenly distributed.

Pour batter into greased bundt pan. Bake 1 hour 15 minutes or until cake tester comes out clean, Let cake rest in pan 10 minutes, then unmold and pour glaze over warm cake.

Serves 10-12.
Apple Cider Glaze

4 tbsp sweet butter
4 tbsp brown sugar
4 tbsp sugar
3 tbsp Calvados or Applejack
4 tbsp sweet cider
2 tblsp fresh orange juice
2 tbsp heavy cream

Melt butter in small saucepan and stir in both sugars. Add remaining ingredients, stir, and bring to a boil. Reduce heat slightly and cook for 4 minutes.

Remove from heat and cool slightly. Pour over cake while still warm.

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