This is one of my favorite Fall recipes and perfect when you have lots of these:
You will need apples, of course, as well as pecans, sugar, oil, vanilla, eggs, salt, the juice from a half of a lemon, flour, and baking soda:
First peel and chop the apples. You will need about 3 cups which was about 4 apples with a snack left over for the cook. Also roughly chop up the pecans. Set the apples and pecans aside.
Mix the sugar, oil, beaten eggs, salt and lemon juice:
- 2 cups sugar
- 1 1/2 cup vegetable oil
- 2 tablespoons vanilla
- 2 eggs, beaten
- 1 teaspoon salt
- 1/2 lemon, juiced
- 3 cups of flour
- 1 1/4 teaspoons baking soda
- 3 cups apples, peeled and chopped
- 1 1/2 cups pecans, chopped
- Crystallized sugar
Mix sugar, oil, vanilla, eggs, salt and lemon juice. Beat well. Sift flour and baking soda together and add gradually to the first mixture. The batter will be very stiff. Stir in apples and pecans. Bake in a greased and floured tube pan at 325° or until cake tests done. Cool on wire rack. Invert on plate and sprinkle with crystallized sugar.
I took this cake to a church supper last night – it was a big hit! Enjoy and have a wonderful Thanksgiving week!