I have been making this apple cake for 25 years. I love how simple it is to make (it just takes a bowl & a wooden spoon) not to mention how delicious it is. It is one of those super moist cakes that gets even better on day two and is off the charts on day three!!!
4 cups peeled & diced Rome apples (dice = size of a shelled almond)
1½ cups of sugar
1 cup chopped pecans
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Mix the above ingredients, in a large mixing bowl and let them stand at room temperature for one hour (it will make extra juice which you will use in the batter).
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3 cups all purpose flour
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon salt
2 teaspoons baking soda
2 teaspoons vanilla extract
1 cup vegetable oil
2 eggs, lightly beaten
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Mix the wet ingredients together and gently stir the mixture into the apples with juice, add the dry ingredients and stir with wooden spoon just until everything is incorporated.
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Pour the batter into a greased and floured angel food pan. Bake at 350 for 1 hour 15 minutes, remove from pan immediately.
CLASSIC APPLE CAKE
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