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Mary Margaret Shelton’s Apple Cake

Published: May 12, 2012 in Recipes

This moist old fashioned cake is rich and delicious. Serve with Serious Cider—-the crème fraiche and dry cider offset the sweetness of the cake.

  • 1 1/2 Cup vegetable oil
  • 1 C. white sugar
  • 1 C. brown sugar
  • 3 eggs
  • 2 tsp. vanilla
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/4 tsp. cloves
  • 3 C. all purpose flour
  • 1 C. chopped nuts (walnuts and pecans)
  • 1 1/2 tsp. Baking soda
  • 1 tsp. salt
  • 3 C. grated tart apples
  • 1 C. unsweetened coconut

Put all ingredients in a large bowl and mix well. Pour into a tube pan and bake at 325 degrees for about an hour and 15 minutes. While the cake is still warm, pour glaze over the cake. Let the cake sit in the mold until it cools. Unmold and serve with a tiny bit of whipped cream or crème fraiche.

Glaze:

  • 1 stick butter
  • 1 C. brown sugar
  • 1/4 C. milk

Bring to a boil and simmer 2 or 3 minutes. Pour over cake while cake is still hot and in the pan. Leave cake in pan to cool.

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