| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Vegetable oil |
| 2 |
c |
Sugar |
| 3 |
|
Eggs |
| 2 |
c |
All-purpose flour |
| 1/8 |
ts |
Cloves; ground |
| 1 1/4 |
ts |
Cinnamon; ground |
| 1/4 |
ts |
Mace; ground |
| 1 |
ts |
Baking soda |
| 3/4 |
ts |
Salt |
| 1 |
c |
Whole wheat flour, sifted |
| 1 1/4 |
c |
Walnuts; coarsely chopped |
| 3 1/4 |
c |
Apples; coarse chunks, peel d and cored |
| 3 |
ts |
Calvados (apple brandy) or b andy |
|
|
Apple cider glaze (instructi ns follow) |
INSTRUCTIONS
Preheat oven to 325 degrees. In a large bowl, beat vegetable oil and sugar
until thick and opaque. Add eggs one at a time, beating well after each
addition. Sift together all-purpose flour, cloves, cinnamon, mace, baking
soda and salt, then stir in whole wheat flour. Add to oil mixture and
blend. Stir in walnuts, apple chunks and apple brandy. Stir to distribute
pieces evenly. Pour into a greased 10" round cake pan. Bake 1 hour and 15
minutes or until a cake tester inserted in center comes out clean. Let cake
rest for 10 minutes, then unmold and pour glaze over warm cake or cut cake
and pour glaze over slices.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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