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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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At the campground where my husband and I have a trailer, the campers hold an auction of baked goods every Fourth of July. I donated this moist Bundt cake last year and it brought in the highest bid! I often use black walnuts in place of regular walnuts because they add a special flavor. Ingredients:
3 eggs |
1 cup canola oil |
1 tablespoon vanilla extract |
2 cups shredded peeled tart apples |
2 cups sugar |
3 cups king arthur unbleached all-purpose flour |
1 tablespoon ground cinnamon |
1 teaspoon baking soda |
1 teaspoon salt |
3/4 teaspoon ground nutmeg |
1/2 teaspoon baking powder |
1 cup chopped walnuts |
2 tablespoons confectioners' sugar |
2 tablespoons brown sugar |
Directions:
1. In a large bowl, beat the eggs, oil and vanilla. Add apples and sugar; beat for 1 minute. Combine the flour, cinnamon, baking soda, salt, nutmeg and baking powder; add to apple mixture until blended. Stir in walnuts.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. Combine confectioners' sugar and brown sugar; sprinkle over cake. Yield: 15 servings.
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