Ingredients
| 1-1/2 cup | vegetable oil | | 1-1/2 cup | sugar | | 1/2 cup | packed brown sugar | | 3 | eggs | | 3 cups | all-purpose flour | | 2 tsp. | ground cinnamon | | 1/2 tsp. | ground nutmeg | | 1 tsp. | baking soda | | 1/2 tsp. | salt | | 3-1/2 cup | diced peeled apples | | 1 cup | chopped walnuts (optional) | | 2 tsp. | vanilla extract |
Caramel Icing
| 1/2 cup | packed brown sugar | | 1/3 cup | light cream | | 1/4 cup | butter | | 1 dash | salt | | 1 cup | confectioners' sugar | | Chopped walnuts (optional) |
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Instructions
Preheat oven to 325°F. Grease and flour a 10-inch tube or bundt pan. In a mixing bowl, combine oil and both sugars; add eggs, one at a time, beating well after each addition. In another bowl, combine flour, cinnamon, nutmeg, baking soda and salt; add to batter and mix well. Fold in apples, and walnuts if used; pour into prepared pan. Bake 1-1/2 hours or until cake tests done. Cool in the pan about 10 minutes; remove to a wire rack to cool completely.
Meanwhile, in the top of a double-boiler over simmering water, heat brown sugar, cream, butter and salt, stirring until sugar is dissolved. Cool to room temperature; beat in confectioner's sugar until smooth. Drizzle over cake; sprinkle with nuts if desired.
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