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