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“When I go to potlucks, family gatherings or on hunting and fishing
trips with my husband and son, this cake is one of my favorite
desserts to bring. The flavorful cake stays moist as long as it
lasts, which isn’t long!” – Marilyn Paradis 1 1/2 cups vegetable oil
1 1/2 cups sugar 1/2 cup packed brown sugar 3 each eggs 3 cups flour
2 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1 tsp. baking soda 1/2
tsp. salt 3 1/2 cups diced peeled apples 1 cup chopped walnuts 2
tsp. vanilla extract CARAMEL ICING: 1/2 cup packed brown sugar 1/3
cup light cream 1/4 cup butter or margarine dash salt 1 cup
Confectioner’s sugar
Chopped walnuts, optional
In a mixing bowl, combine oil and sugars. Add eggs, one at a time,
beating well after each addition. Combine dry ingredients; add to
batter and stir well. Fold in apples, walnuts and vanilla. Pour into
a greased and floured 10″ tube pan. Bake at 325 degrees for 1 1/2
hours or until cake tests done. Cool in pan 10 minutes; remove to a
wire rack to cool completely. In the top of a double boiler over
simmering water, heat brown sugar, cream, butter and salt until sugar
is dissolved. Cool to room temperature. Beat in confectioner’s sugar
until smooth; drizzle over cake. Sprinkle with nuts if desired.
Serves: 12-16
Yields
1 servings
