A delicious classic cake made with fresh fruit that intensifies after a few days as the apples release their moisture and blend with the spices.
2 cups sugar
1 cup vegetable oil
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg (not in this original recipe, but in another of hers)
3 cups all purpose flour
3 cups pealed, cored and diced red delicious apples
1 cup chopped pecans (optional)
Prepare your favorite bundt pan with oil and flour. Preheat oven to 350 degrees.
Combine salt, soda, cinnamon, nutmeg and flour in a medium bowl. Whisk together and set aside.
In a large bowl beat the sugar and eggs until a lemon color then add the vegetable oil to the mixture and beat some more to blend well.
Next, add the flour mixture to the batter a small amount at a time. The batter will be stiff.
Stir in the apples and nuts, if you choose. Spoon batter into the prepared pan evenly smoothing the top of the batter with the back of your spoon, but don’t pack down.
Bake at 350 degrees for about 1 hour. Let it cool some, pass a dinner knife to release the cake from the pan. Turn onto a cake rack to cool completely.