Fresh Apple Pecan Cake

1½ cups vegetable oil
2 cups granulated sugar
3 eggs
2 cups cake flour
⅛ teaspoon ground cloves
1¼ teaspoons cinnamon
¼ teaspoon freshly grated nutmeg
1 teaspoon baking soda
¾ teaspoons sea salt
1 cup whole-wheat flour
1¼ cups Pecan Valley Pecan Pieces
3¼ cups apples; peeled; grated about 5 to 6 apples; suggest Granny Smith’s
3 tablespoons applejack
Apple Cider Sauce

1. Preheat oven to 325ºF.
2. Using an electric mixer, beat oil and sugar in a large bowl until thick and opaque.
3. Add eggs, one at a time, beating well after each addition.
4. In bowl mix together flour, cloves, cinnamon, nutmeg, baking soda and salt, then stir in whole-wheat flour. Add to oil and egg mixture and mix until well blended.
5. Add pecans, the grated apples and applejack all at once and stir batter until well mixed. Pour batter into a 10-inch Bundt cake pan which has been greased and floured.
6. Bake in a preheated oven 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. Let cake cool for 10 minutes and then un-mold.
7. Serve warm with Apple Cider Sauce.
Apple Cider Sauce
½ cup unsalted butter
½ cup brown sugar; firmly packed
1½ cups granulated sugar
¾ cups applejack
1 cup sweet cider; or apple juice
½ cup orange juice; fresh
½ cup evaporated milk1. Melt butter in a saucepan and stir in both sugars.
2. Add remaining ingredients, stir and bring to boil. Reduce heat and cook for 5 minutes.
3. Remove from heat and cool slightly.
4. Serve warm over sliced cake, about 3 tablespoons per serving.

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