This super rich cake is from the 60s.
They were devoured! Even by Shula - who doesn't especially like cake but LOVED the frosting.
1 1/2 c. oil
2 c.white sugar
3 eggs
3 c. peeled, chopped apple (doesn't need to be too fine - some visible apple chunks are nice)
3 c. flour
l t. baking soda
1 t. salt
2 t. vanilla
1 c. chopped nuts (also doesn't need to be too fine)
Cream oil, sugar, and eggs
Add flour, salt, and baking soda
Beat well and add remaining ingredients - this is a very heavy batter.
Bake at 350 for one hour [in greased pan like a bundt or tube] - I used Convection with a large pan and small pan for Thanksgiving cakes. 30 minutes for a small cake, more like 45 for a bigger.
Glaze
3/4 stick butter or margarine
1 c light or dark brown sugar firmly packed
1/3 c milk
Boil 10-15 minutes (until thick). This takes patience! Let it cool for a minute or two before pouring over the cake. Let the icing sit on the top of the cake(s) and dribble down. When it's really thick it hardens into caramel on the cake.
In the original version, you pour the glaze into the cake while still in the pan. I prefer to drizzle the icing on cooled cakes.
2 c.white sugar
3 eggs
3 c. peeled, chopped apple (doesn't need to be too fine - some visible apple chunks are nice)
3 c. flour
l t. baking soda
1 t. salt
2 t. vanilla
1 c. chopped nuts (also doesn't need to be too fine)
Cream oil, sugar, and eggs
Add flour, salt, and baking soda
Beat well and add remaining ingredients - this is a very heavy batter.
Bake at 350 for one hour [in greased pan like a bundt or tube] - I used Convection with a large pan and small pan for Thanksgiving cakes. 30 minutes for a small cake, more like 45 for a bigger.
Glaze
3/4 stick butter or margarine
1 c light or dark brown sugar firmly packed
1/3 c milk
Boil 10-15 minutes (until thick). This takes patience! Let it cool for a minute or two before pouring over the cake. Let the icing sit on the top of the cake(s) and dribble down. When it's really thick it hardens into caramel on the cake.
In the original version, you pour the glaze into the cake while still in the pan. I prefer to drizzle the icing on cooled cakes.
