Mother tossed this cake together without measuring. Sometimes she used a whole cup of oil and sometimes she used a cup 1/4. Sometimes she added a cup of pecans and sometimes she used a cup & 1/2. It always amazed me how she just pored it all from the bottle or bag and said..... that looks ah-bout-right. LOL! When she made this cake she always grated the apples instead of chopping or dicing. She said it tastes better if you do. In my photos I wanted the readers to be able to see the apples so I just chopped them. That was a mistake. Mother was right. It tastes better with grated apples to me. I even held back on the oil with this cake but I will never do that again either. ha ha ha!
You will need a bunt pan for this cake. I don't have any idea why, all I know she always told me to cook it in a bunt pan.
2 eggs (2 large eggs or 3 small eggs)
2 cups sugar
1 1/4 cup of veg. oil (adjust to your liking - 1 cup)
1 tsp vanilla
3 cups flour (plain)
1 1/2 tsp soda
1 tsp. nutmeg & cinnamon
1/2 tsp salt
Add to 1st mixture
3 cups fresh raw apples (chopped or grated)
Add 1 cup of nuts (pecans)
Mix with hands only.
Bake 1 hour at 375 degrees.
Simple Brown Sugar Icing:
1 cup brown sugar
1/4 cup milk
3/4 cup margarine (butter)
Cook 3 minutes
Pour as much as you like over cake :)
I like my apples pealed but when leaving the pealing on, it helps to hold the cake up. Once you make this cake you'll know what I mean.
This cake is great even without icing.
You can adjust the oil. Less means dryer cake.
The longer the cake sets the better it tastes.