- 2 cups sugar
- 1 cup vegetable oil
- 3 cups all-purpose flour
- 1 tspn cinnamon
- 1 tspn nutmeg
- 1 tspn baking soda
- 1/2 tspn salt
- 1 tspn vanilla
- 1/2 tspn orange extract (optional)
- 1/2 tspn lemon extract (optional)
- 3 cups tart apples. chopped and unpeeled
- 1 cup pecans, chopped
- Sauce (see below)
In a large bowl, combine and beat eggs, sugar, and vegetable oil. Sift together the dry ingredients, and stir into the egg mixture until batter is smooth. Stir in flavorings, and fold in chopped apples and nuts.
Spoon into a greased and floured tube pan. Bake 1 hour, 20 minutes at 325 degrees. Allow to cool slightly in the pan (about 10 minutes). Remove from pan, and brush outside of cake lilghtly with melted butter. Keep covered until served.
- 1 stick butter
- 1/2 cup light brown sugar, packed
- 2 tbspns milk
- 1 to 2 tbspns rum extract
Combine butter, sugar, and milk in a small saucepan. Bring to a low boil and simmer gently about 2 minutes, until clear and syrupy. Add rum extract. While hot, spoon over warm cake. Keep covered until served.
This cake freezes well, and will keep unfrozen one week in the refrigerator if tightly covered.
More "Lost" Carolina RecipesCarolina Spinach Balls (1978)
Carolina Hot Bacon Cheese Dip for Apples (1978)
(Origin - "Best of the Best from North Carolina" edited by Gwen McKee and Barbara Moseley, 1990. This recipe was from the 1983 cookbook "In Good Taste" by Lily Byrd.)