2 c Sugar
1 c Vegetable oil
2 lg Eggs
1/4 c Lemon juice
3 c All-purpose flour
1 1/4 ts Baking soda
1 ts Salt
3 lg Cooking apples; peeled and
-chopped
1 c Chopped pecans or walnuts
2 ts Vanilla extract
CARAMEL GLAZE
1/2 c Butter or margarine
1 c Firmly packed brown sugar
1/4 c Evaporated milk
1 ts Vanilla extract
Beat first 4 ingredients at medium speed with an electric mixer until
blended. Add flour, soda, and salt, beating well. Stir in apple, pecans,
and vanilla. Spoon into a greased and floured 12-cup Bundt pan. Bake
at 325 for 1 hour and 15 minutes or until a wooden pick inserted in center
comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan;
cool completely on wire rack. Drizzle with Caramel Glaze. Makes 1 (10-inch)
cake.
Caramel Glaze Bring all ingredients to a boil in a heavy saucepan over
medium heat, and cook 2 1/2 to 3 minutes or until mixture reaches 220.
Cool. Makes 1 cup.
Notes: Select tart, green-skinned Granny Smiths for cakes and pies.
Yields
1 Servings