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Apple Bundt Cake

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By Erin Sheehan | Nov 13, 2015

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With the 60 or so pounds of apples we picked from wild and abandoned trees this year, I have had to reach pretty far into my recipe box to use them up. A friend gave me her Aunt Fran’s apple cake recipe years ago. Her aunt would be over 100 if she was alive today, so I think the recipe dates back a ways. It’s delicious and easy to make. If you had a great apple crop this year (like most of us seemed to) maybe you would like to give it a try.

Aunt Fran’s Apple Cake

1-1/2 cups vegetable oil

2 cups sugar

3 eggs

1 teaspoon vanilla

3 cups white flour (can substitute up to 1/2 whole wheat)

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

4 cups peeled, chopped apples

1 cup chopped walnuts

Preheat oven to 350 F. Grease and flour a 10-inch Bundt pan. In a large bowl, combine oil and sugar. Add eggs one at a time, beating after each addition. Add vanilla and stir well. In a second bowl mix together the flour, baking soda, salt, cinnamon and nutmeg. Add the dry ingredients into the large bowl and stir just enough to combine. Your batter will be quite heavy. Add in chopped apples and walnuts and stir, but take care not to over-stir or your cake will be tough. Bake until a toothpick inserted into cake comes out clean, about 1 hour 15 minutes. Baking time may vary depending on your oven. Cool for about ten minutes before trying to remove from the pan to a cooling rack. Enjoy!

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