Recipe by Sharon Flesher
This has been a family favorite at my house for two decades. It is adapted from The Silver Palate Cookbook, which was the first cookbook I purchased as a college student in the mid-1980s. It has since been joined on my shelves by dozens of cookbooks, and its dog-eared and spotted appearance is testimony to its value. This is by far the recipe in the book that I have cooked the most.
For the cake:
1 1/2 cups vegetable oil
2 cups natural cane sugar
2 cups all-purpose flour
1/8 teaspoon ground cloves
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground mace
1 teaspoon baking soda
3/4 teaspoon sea salt
1 cup whole wheat flour
1 1/4 cups walnuts, coarsely chopped
3 1/4 cups coarse chunks of peeled tart apples
3 tablespoons Calvados brandy or other apple brandy or apple cider
For the glaze:
4 tablespoons unsalted butter
2 tablespoons brown sugar
6 tablespoons natural cane sugar
3 tablespoons Calvados
4 tablespoons sweet cider
2 tablespoons fresh orange juice
2 tablespoons heavy cream
- Preheat oven to 325°F. In a large bowl, beat oil and sugar until thick and opaque. Add eggs, one at a time, beating well after each addition.
- Combine flours, spices, soda and salt in a separate bowl. Add to oil and egg mixture and mix well. Add walnuts, apples and Calvados to batter and stir until evenly distributed.
- Pour batter into greased and floured 10-inch cake pan (a bundt works well) and bake for 1 hour 15 minutes, or until a tester comes out clean.
- Meanwhile, make the glaze by melting butter in a small saucepan and adding the sugars, then the remaining ingredients. Bring to a boil, reduce heat and cook for about 4 minutes. Remove from heat and cool slightly.
- Let cake rest for 10 minutes, then unmold and pour glaze over.