Glazed Apple Cake
Beloved by children and adults alike and chock full of goodies (coconut, pecans and raisins) this apple cake is the perfect gift to bring to your next hostess. After it cools, sprinkle with confectioners sugar for a special touch.
Makes 8-12 slices
For the cake:
Mammoth Pecans Gold Series
Â Â * 1 1/2 cups white sugar
Â Â Â * 3 large eggs, at room temperature
Â Â Â * 1 1/4 cups canola or corn oil
Â Â Â * 1/4 teaspoon kosher salt
Â Â Â * 1/4 cup apple or orange juice
Â Â Â * 3 cups all purpose white flour
Â Â Â * 1 teaspoon baking soda
Â Â Â * 1 teaspoon ground cinnamon
Â Â Â * 1 teaspoon pure vanilla extract
Â Â Â * 1/2 cup Zenobia Mammoth Pecans
Â Â Â * 2 Granny Smith apples, peeled and finely chopped
Â Â Â * 1/2 cup sweetened or unsweetened shredded coconut
Â Â Â * 1/2 cup dark raisins or currants
For the glaze:
Â Â Â * 2 tablespoons unsalted butter
Â Â Â * 1/4 cup sugar
Â Â Â * 1/2 teaspoon baking soda
Â Â Â * 1/2 cup buttermilk
Preheat the oven to 325 degrees. Lightly grease and flour a 10 inch bundt or ring pan.
Place the sugar, eggs, oil, salt, juice, flour, soda, cinnamon and vanilla in a large mixing bowl and blend well. This can be prepared in a mixer or by hand.
Place the pecans on a cutting board and coarsely chop. Add to the sugar mixture along with the apples, coconut and raisins and by hand, mix until combined. Place in the prepared pan and transfer to the oven. Bake until a tester inserted comes out clean, about 50-60 minutes. Set aside, in pan, for 15 minutes and then invert on a rack.
In the meantime, place the butter, sugar, baking soda and buttermilk in a small saucepan and bring to a boil over high heat.
Prick the cake all over with the tines of a fork or a toothpick and pour the glaze over the cake while the cake and the glaze are still warm.