Fresh Apple Cake


This is one of those cakes that, welp, the longer it sets, the better it gets. Oh, don't get me wrong, it is just as good fresh out of the oven. The added bonus to this lovely cake is that instead of drying out, it gets more moist as the days pass on, if it lasts that long.  My Mother has made this cake for years and years and I will admit, I don't think mine will ever taste as good as hers. There's just something about a Momma's cookin'....


Cream together:
3 eggs
1 1/2 cups oil (yes, 1 1/2)
2 cups sugar


Sift:
3 cups flour
1 tsp salt
1 tsp soda

Combine all.

Add:
1 cup chopped pecans or walnuts
2 tsp. vanilla
4 cups of chopped granny smith apples (about 3 1/2 apples, I chop 1 apple and shred the rest)

Note~this batter is VERY stiff, don't worry, it's suppose to be that way.  When the apples cook they add plenty of moisture to the cake to make it moist. Plus, your going to add more moisture when you glaze soaks in.

Pour into a greased and floured 9 X 13 cake pan.  Bake at 350 for 30-45 minutes or until a toothpick comes out clean from the center of the cake.

While your cake is baking, make the glaze:
1 cup light brown sugar
1 stick of butter
1/2 cup of milk

Boil the glaze for 2 1/2 minutes. When cake comes out of the oven, take a fork and stab, yes stab your cake all over, and then pour your warm glaze over the top.

Note~This is one of those cakes that "the longer it sets, the better it gets". It's delicious on day 1, better on day two (if it lasts that long :)

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