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2 hours
Prep: 30 minutes
Cook: 90 minutes
1867 calories per serving view nutrition facts
1 cake
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| 1 1/2 | cups | vegetable oil | |
| 1 1/2 | cups | sugar | |
| 1/2 | cup | brown sugar | packed |
| 3 | large | eggs | |
| 3 | cups | flour, all-purpose | |
| 2 | teaspoons | cinnamon | ground |
| 1/2 | teaspoon | nutmeg | ground |
| 1 | teaspoon | baking soda | |
| 1/2 | teaspoon | salt | |
| 3 1/2 | cups | apples | peeled, diced |
| 1 | cup | walnuts | chopped |
| 2 | teaspoons | vanilla extract | |
| Caramel icing | |||
| 1/2 | cup | brown sugar | packed |
| 1/3 | cup | light cream | |
| 1/4 | cup | butter | or margarine |
| 1 | dash | salt | |
| 1 | cup | powdered sugar | |
| 1 | x | walnuts | chopped, optional |
In a mixing bowl, combine oil and sugars.
Add eggs, one at a time, beating well after each addition.
Combine dry ingredients; add to batter and stir well.
Fold in apples, walnuts and vanilla.
Pour into a greased and floured 10 inch tube pan.
Bake at 325 degrees for 1 1/2 hours or until cake tests done.
Cool in pan 10 minutes; remove to a wire rack to cool completely.
In the top of a double boiler over simmering water, heat brown sugar, cream, butter and salt until sugar is dissolved.
Cool to room temperature. Beat in confectioner's sugar until smooth; drizzle over cake.
Sprinkle with nuts if desired.
| % Daily Value* | |
| Total Fat 120.0g | 185% |
| Saturated Fat 23.0g | 114% |
| Trans Fat 0.0g | |
| Cholesterol 202mg | 67% |
| Sodium 577mg | 24% |
| Total Carbohydrate 182.0g | 61% |
| Dietary Fiber 5.0g | 21% |
| Sugars 106.0g | |
| Protein 23.0g | 45% |
| Vitamin A | 14% | Vitamin C | 2% | |
| Calcium | 9% | Iron | 36% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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What a wonderfull recipe! I was so excited to try it out. When it cooks, you can marvel at the flavor and the aroma throughout the whole entire house. I give this one four stars out of five. Ambra Gordon, Denver, CO
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