LIESELOTTE’S APPLE NUT CAKE

LIESELOTTE’S APPLE NUT CAKE

“I assembled a tray with a steaming pot of coffee and thick, fragrant slices of an apple nut cake, warm from the oven, that Mama had taught me to make—some combination of a cake she’d grown up with and one she’d Americanized.” — Cathy Gohlke, Secrets She Kept

Cake Ingredients

3 cups unbleached flour
1 teaspoon soda (make sure soda is fresh)
1 teaspoon cinnamon
2 cups sugar
1 and ½ cups Wesson oil
3 eggs
3 cups well-diced apples
2 teaspoons vanilla
1 cup chopped pecans
1 cup coconut (optional)

Brown Sugar Butter Glaze Ingredients

1 stick butter
1 cup dark brown sugar
¼ cup milk

Directions for Cake

Sift together flour, soda and cinnamon.
Mix sugar, oil, eggs (one at a time) and vanilla in a separate bowl.
Fold in the other ingredients.
Pour into a greased and floured tube pan.
Bake at 325 degrees for 1 hour and 15 minutes.
Allow to cool on cake rack for 20 minutes.
Remove from pan and cool completely.

Directions for Brown Sugar Butter Glaze

Mix all ingredients and boil slowly for 2 and ½ minutes, stirring constantly.
Pour over cake and allow to set.
This cake stores well at room temperature or in refrigerator and grows more moist each day, so it’s nice to make a day or two ahead.

~This is a delicious cake my mother baked every Christmas—a very fond memory for me.~

Secrets She Kept is available online or can be ordered wherever books are sold.