Wednesday, March 21, 2012

Apple Walnut cake

Favourite at Dore's sea scout clan.

When you make this the WHOLE house smells of cinnamon, cloves and all good things.
Make this a day before, allowing cloves and flavour to mellow.  It definitely tastes and cuts much better!


1 cup of corn oil
3 eggs
2 cups Sugar
1 tsp vanilla
3 cups All purpose flour (plain)
1 tsp salt
1 tsp b.soda (often I use b. powder)
1 tsp ground cinnamon
1tsp ground nutmeg
1 tsp ground cloves
1 tsp groun cardammon
3 cups of diced peeled granny smiths
1 cup of pecans/walnuts

Mix oil, eggs, sugar, and vanilla
Sift all dry ingredients.
Note ( Batter quite thick in original recipe , add milk/OJ to make more runny, for a lighter softer sponge)

Pour in lined tin and bake in cold oven at 350/180 till brown and done about 50 mins.
If making muffins bake 12 mins.

Glaze (Too darn good to be omitted)
4 tbs butter
1/2 tsp vanilla
1/2 cup brown sugar.
Melt all in a pan.  Pour over hot cake.

Hint: Quick bread sliced hot, they will crumble.
Nut and fruit bread should be baked the day before for easier slicing and mellower flavour.

Whole house smells of cinnamon and all good things.

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