Title: Walnut Apple Cake
Categories: Dessert
Yield: 1 Servings

		For cake:
		Butter
3	c	Sifted all-purpose flour
		Plus more to prepare pan
4	c	Granny smith apples; thumbna
		; size pieces
2	tb	Fresh lemon juice
1	c	Granulated sugar
1	c	Brown sugar; packed
1	ts	Baking soda
3/4	ts	Salt
2	ts	Ground cinnamon
1/4	ts	Ground ginger
1/4	ts	Ground nutmeg
2	ts	Vanilla
1 1/2	c	Vegetable oil
3	lg	Eggs
1	c	Walnuts or pecans; chopped
		Plus additional
		Halves; for garnish

		For glaze:
6	tb	(3/4 stick) unsalted butter
6	tb	Granulated sugar
6	tb	Brown sugar; packed
6	tb	Heavy cream
1	ts	Vanilla

Recipe by: St. Louis Post-Dispatch 8/14/95 To prepare cake: Rub butter generously on bottom and sides of a Bundt cake pan. Add flour and turn to coat all surfaces. Preheat oven to 325 degrees. Combine apples with 2 cups water and lemon juice. Set aside. In a large mixing bowl, sift together granulated and brown sugars, 3 cups sifted flour, baking soda, salt, cinnamon, ginger and nutmeg. Add vanilla, oil and eggs; mix well. Spoon soaked apples into batter, so that some of the soaking liquid is included for moistness. Fold in nuts. Bake on low oven rack for 1 hour, 15 minutes or until a toothpick inserted into the cake comes out clean. Cool cake in pan 10 minutes, then turn out onto cake rack. When cake has cooled, prepare glaze: In a small saucepan with heavy bottom, combine butter, granulated sugar, brown sugar and cream. Cook over medium heat, stirring constantly, until slightly thickened, about 3 to 4 minutes. Remove from heat; let cool 5 minutes. Stir in vanilla. Pour glaze over cake. Garnish as desired with nut halves. Yield: 12 to 16 servings. Recipe from: Dotty Griffith, who writes for The Dallas Morning News.

Posted to MM-Recipes Digest V4 #3

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