Chunky Apple Walnut Cake
|Vegetable oil||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||2 Cup (32 tbs)|
|Unbleached all purpose flour||2 Cup (32 tbs), sifted|
|Ground cloves||1⁄8 Teaspoon|
|Ground cinnamon||1 3⁄4 Teaspoon|
|Ground mace||1⁄4 Teaspoon|
|Baking soda||1 Teaspoon|
|Whole wheat flour||1 Cup (16 tbs), sifted|
|Shelled walnuts||1 1⁄4 Cup (20 tbs), coarsely chopped|
|Coarse chunks peeled cored rome beauty apples||3 1⁄4 Cup (52 tbs)|
|Apple cider glaze||1⁄4 Cup (4 tbs)|
Preheat oven to 325Â°F.
In a large bowl, beat vegetable oil and sugar until thick and opaque.
Add eggs, one at a time, beating well after each addition.
Sift together all-purpose flour, cloves, cinnamon, mace, baking soda and salt, then stir in whole-wheat flour.
Add to oil and egg mixture and mix until well blended.
Add walnuts, apple chunks and calvados all at once and stir batter until pieces are evenly distributed.
Pour batter into a greased 10 inch round cake pan.
Bake for 1 hour and 15 minutes, or until a cake tester inserted in the center comes out clean.
Let cake rest for 10 minutes, then unmold and pour glaze over warm cake, or cut cake and pour glaze over slices.