Friday, November 7, 2014

APPLE-PECAN CAKE

Time to use up some apples!  Our apple trees had a good year and I want to be baking every day!  The only trouble is that I am the one in this household who eats the sweets.  Oh well... this is a task that I can handle!



I am always looking for relatively simple recipes that use up a lot of apples at one time.  The recipe I made today fits both those requirements.

APPLE-PECAN CAKE
*  3 large eggs
*  2 cups sugar
*  1 cup oil (I used olive oil.)
*  2 teaspoons vanilla extract
*  2-3/4 cups all-purpose flour
*  1 teaspoon baking soda
*  1 teaspoon salt
*  2 teaspoons ground cinnamon
*  1 teaspoon ground cardamom (optional)
*  4 cups peeled and chopped apple
*  1 cup chopped pecans
Beat the eggs at medium speed with an electric mixer until thick and pale.  Gradually add sugar, beating until blended.  Add oil and vanilla; beat at low speed until blended.  Combine flour and next 3 ingredients; add to beaten mixture, stirring until blended.  Stir in apple and pecans.  Pour batter into a greased and floured 10-inch tube or bundt pan.  Bake at 350º for 1 hour and 25 minutes or until a wooden pick inserted in the center comes out clean.  Cool cake in pan on a wire rack for 5 minutes; remove from pan, and cool completely on wire rack.  

Source:  Southern Living 1992.

Just a little mess!

Ready to go in the oven.

A long baking time - 1-3/4 hours!

Cooling on a wire rack.

A simple dusting with powdered sugar.
As soon as the cake was cool enough to eat, I had my first piece.  Conclusion... very good BUT it will be even better with a scoop of ice cream and a drizzle of caramel sauce.  Next time....

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