Prep 30 mins
Cook 1 hr 30 mins
The lady knew what she was doing. Super-moist, super rich and dense. Even better the next day. Don't skip the glaze - it's awesome!
- Preheat oven to 325.
- Grease and flour a large bundt pan, set aside.
- In a large bowl, combine flour, salt, baking soda and allspice. Make a well, set aside.
- In a medium bowl, combine eggs, sugar, oil, and orange juice. Stir in apples and pecans.
- Add the wet mixture to the dry ingredients and stir until moistened.
- Pour batter into prepared pan, and bake for 1 to 1 1/2 hours, til tester comes out clean. Leave in pan for now.
- For the glaze, melt butter in medium saucepan and add remaining ingredients. Bring to boil and boil for a minute.
- Poke holes all over cake with a knife or the handle of a wooden spoon, and pour glaze over. If all of the glaze doesn't fit at first, allow some to seep into the cake before pouring on the rest.
- Let set one hour in the pan before removing.
This one I am going to make alot. Perfect way to use up those apples that never get eaten. I LOVED it! Defiantly a new family recipe for my house!
This was pretty popular in my house, especially with the guys! I didn't have any pecans in the house, so I just added extra apples to make up for the volume of the missing nuts. In my usual recipe-fiddling manner, I also added a bit of cinnamon to the dry mixture, and a teaspoon of vanilla to the glaze. Definitely a calorie-bomb, so make sure you have lots of people to share with, but really worth it if you like dense moist fruit-based cakes. My BIL said that it reminded him of capirotada, a Mexican type of bread pudding (maybe it was the vague raisin-like taste that the cake had once it sat overnight?). At any rate, this was very well-received by all my eaters, thanks for posting! Made for PAC Spring 2008