Stay me with flagons; comfort me with apples.
Mary Margaret Shelton's Apple Cake
This is a rich, moist cake that is a great favorite in the Shelton family. Use any of the Winesap varieties, Virginia Gold, Pippins or other tart flavorful apples in this cake.
Ingredients
- 1-1/2 cups cooking oil
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs
- 2 tsp. vanilla extract
- 3 cups flour
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. cloves
- 1-1/2 tsp. soda
- 1 tsp. salt
- 3 cups grated or finely chopped, pared and cored apples
- 1 cup grated coconut
- 1 cup chopped nuts (black walnuts preferred)
Glaze
- 1/4 cup milk
- 1 cup brown sugar
- 1/2 cup butter
Directions
- Beat together oil, sugars, eggs and vanilla. Sift together flour, spices, soda and salt, and mix thoroughly into sugar/egg mixture. Fold in apples, nuts and coconut.
- Pour into a greased tube or bundt pan and bake at 325 degrees for 75 minutes.
- While cake bakes, make glaze by mixing milk, brown sugar and butter in a saucepan. Boil two or three minutes.
- When cake is done, remove from oven. Pour glaze over cake. When cake is cool, remove from pan.
