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Apple Nut Cake II (D, P)
Source: "Kosher Palette" of the Kushner Hebrew Academy
Serves: 14

Nut Cake Batter:
1-1/2 cups oil
1-1/2 cups sugar
1/2 cup firm-packed light brown sugar
3 large eggs
3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon fresh-grated nutmeg
1/2 teaspoon salt
3-1/2 cups peeled and chopped apples [about 3 large] [Granny Smith or Newton]
1 cup coarse chopped walnuts
2 teaspoons vanilla

Brown Sugar Glaze:
3 tablespoons margarine or butter
3 tablespoons light brown sugar
3 tablespoons sugar
3 tablespoons dairy or pareve whipping cream
1/4 teaspoon vanilla

Make Batter:
Preheat oven to 325°F. Grease and flour a 10" tube pan.

Combine oil, sugar and brown sugar in large mixing bowl; beat at medium speed with electric mixer until well blended.

Add eggs, one at a time, beating well after each addition.

Combine flour, cinnamon, baking soda, nutmeg, and salt. Add flour mixture to egg mixture and blend into a smooth batter.

Fold in apples, walnuts and vanilla.

Spoon batter in prepared pan. Bake 1 hour and 45 minutes or until a toothpick inserted in center comes out clean. Let cook in pan 20 minutes; turn out on wire rack.

Combine butter, brown sugar, sugar, cream, and vanilla in heavy saucepan over medium-high heat. Bring to a boil; boil 1 minute.

Place cake on wire rack over piece of wax paper. Pour glaze over warm cake.

Posted by Faygie

Nutritional Info Per Serving: 500 calories; 34g fat; 54% fat calories; 6g protein; 61g carbohydrates; 50mg cholesterol; 221mg sodium