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Measurements

Fresh Apple Walnut Cake

Yield: 16 Servings

1 1/2 c Vegetable oil
2 c Sugar
3 Eggs
2 c Flour
1/8 ts Ground cloves
1 1/4 ts Cinnamon
1/4 ts Nutmeg
1 ts Baking soda
3/4 ts Salt
1 c Whole wheat flour
1 1/4 c Walnuts; chopped
3 1/4 c Apples; peeled, grated - about 5-6 apples; suggested granny smith's
3 tb Applejack

apple cider sauce
1/2 c Butter
1/2 c Brown sugar
1 1/2 c Sugar
3/4 c Applejack
1 c Sweet cider; or apple juice
1/2 c Orange juice; fresh
1/2 c Evaporated milk

Using an electric mixer, beat oil and sugar in a large bowl until thick and opaque. Add eggs, one at a time, beating well after each addition. 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. Add walnuts, 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. Bake in a preheated 325~ oven for 1 hour and 15 mintues, or until a toothpick inserted in the center comes out clean.
Let cake cool for 10 minutes and then unmold. Serve warm with Apple Cider Sauce.
Apple Cider Sauce:
Melt butter in a saucepan and stir in both sugars. Add remaining ingredietns, stir and bring to boil. Reduce heat and cook for 5 minutes. Remove from heat and cool slightly. Serve warm over sliced cake, about 3 tablespoons per serving.
From. The Peach Tree Tea Room Cookbook.


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