Serves 10-12
Ingredients:
Cake:
- 1-1/4 cups vegetable oil
- 2 cups granulated sugar
- 3 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- 3 eggs
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/8 teaspoon ground cloves
- 1-1/2 cups chopped pecans, toasted
- 3 cups tart apples, peeled, cored, and cut into small chunks
- 1 cup apple cider
- 4 tablespoons butter
- 1/2 cup granulated sugar
- 3 tablespoons heavy cream or milk
- Pinch salt
Preheat oven to 325 degrees F. Grease and flour a tube or bundt pan.
In a large bowl, beat vegetable oil, orange juice, sugar, vanilla, and eggs until thick and opaque.
In a separate bowl, sift together the flour, cinnamon, baking soda, salt, and cloves.
Mix the wet ingredients into the dry ingredients until well blended.
Stir in pecans and apples until pieces are evenly distributed.
Pour batter into prepared pan.
Bake 80-90 minutes, or until cake tester comes out clean.
Let cool 10 minutes in pan, then turn out onto cooling rack to cool completely.
Meanwhile, make the glaze:
Pour apple cider into sauce pan, bring to a boil and cook until reduced by half; this takes about 15-20 minutes.
Add remaining caramel ingredients to sauce pan and return to a boil.
Reduce heat slightly and cook until thick enough to use as a glaze, about 10 minutes.
If the glaze doesn't get thick enough for your purposes, you can add some sifted powdered sugar, up to 1/2 cup (lest it get too sweet).
Remove from heat and cool slightly--it will thicken more as it cools. Pour over the cooled cake.
This cake is even better the next day! read more words!
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