Mother’s Fresh Apple Cake

Advocate-tested recipe

Mother’s Fresh Apple Cake

Makes 1 Bundt cake. Recipe is from Elizabeth Stevens’ recipe file. Corinne Cook said that when testing the recipe, she cut back on the oil and sugar. “The cake was delicious.”

3 cups flour

1 tsp. soda

½ tsp. salt

2 tsps. cinnamon (or less if desired)

1½ cups Wesson Oil (I used 1 scant cup oil)

2 eggs

2 cups sugar (I used 1½ cups)

3 cups peeled and diced apples

1 cup chopped pecans

1 tsp. vanilla

1. Preheat oven to 300 degrees.

2. Grease and flour a large Bundt or tube pan (OR spray with nonstick coating).

3. In large bowl, combine flour, soda, salt and cinnamon. Using a fork or whisk, stir dry ingredients together.

4. In separate mixing bowl, combine oil, eggs and sugar, beating until well combined.

5. Fold the diced apples, nuts and vanilla into the oil and egg mixture.

6. Fold the flour mixture into the apple mixture. Stir until mixture is moist but do not beat.

7. Carefully pour into prepared pan.

8. Bake in preheated 300-degree oven for about 1½ hours or until cake springs back or is pulling away from sides of pan.

9. Allow to stand in pan for about 15 minutes, then turn out carefully onto cooling rack. When cool enough to handle, turn right side up to cool completely. After it’s cool, it can be wrapped and stored in the ice box (refrigerator) for a week.