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SUPER MOIST FRESH APPLE CAKE

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1 day
Cook: 60 minutes

SUPER MOIST FRESH APPLE CAKE

I have made up this recipe to accommodate my Jewish New Year, which symbols are Apples and Honey.

  • 4 eggs
  • 1 cup oil
  • 2 cups sugar
  • 3 cups flour
  • 4 granny smith apples, peeled and grated
  • 1 cup maas / orange juice / black tea / water
  • 1 cup pecan nuts, roasted and broken, optional
  • 2 teaspoon vanilla
  • 1 teaspoon salt
  • 1 teaspoon bi-carb of soda
  • 2 teaspoon cinnamon
  • 1 teaspoon nutmeg, allspice, ginger each
  • ¼ teaspoon cloves
  • Glaze:
  • 1 cup water
  • ½ cup brown sugar
  • ½ cup honey

Whisk eggs and sugar until creamy and thick.
Add the oil slowly while you whisk.
Add vanilla.
Sift all the dry ingredients 3 times.
Add the dry ingredients with the liquid.
Fold in the apples and nuts.
Pour into a greased bundt tin.
Bake at 160°C for about 1 hour.
Bring the glaze to a boil for 5 minutes and pour over the hot cake.
Allow the cake to rest and the flavours mature for at least 1 day.

Note:
You can use 1 cup of brown sugar for the glaze and leave the honey out.

Recipe and Photo:  Rina Groer

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