From the cooking cards I had as a kid when little.
- Carbohydrate 393.539294441929 g
- Cholesterol 596.95 mg
- Fat 227.752674051716 g
- Fiber 18.735407281764 g
- Protein 59.4473977764181 g
- Saturated Fat 140.308800487771 g
- Serving Size 1 1 Serving (1842g)
- Sodium 1857.8118450035 mg
- Sugar 374.803887160165 g
- Trans Fat 18.9415079797357 g
- Calories 3833 calories
Step-by-step
- In a saucepan, combine 3 TBsp. butter or margin, 2 Tbsp each granulated sugar and brown sugar, packed, 3 tbsp milk and 12 tsp vanilla extract. Bring to a boil. Boil 1 min. Cool slightly Spoon over cake.
- place chopped applies in lighted salted water while you prepare the batter
- Beat together oil and white and brown sugars. Add eggs, one at a time, until well blended
- Sift together dry ingredients add to sugar-egg mixture, mixing well
- Stir in well drained apples, nuts and vanilla.
- Spreak evenly in lightly oiled and floured bundt or tube pan
- Bake at 325 for 1.5 hours or until done. Cool in pan 20 mins. Turn onto wire rack to cool completely. Drizzle glaze over cake
Oil does the heavy lifting in this batter, maintaining a moist crumb long after butter-based cakes would dry out on the counter. When baking with high-fat liquid mediums like oil rather than solid dairy fats, the resulting structure remains tender for days without refrigeration. Submersing chopped apples in lightly salted water during prep prevents enzymatic browning while drawing out excess surface moisture that might otherwise make the batter soggy. Incorporating eggs one at a time into the beaten oil and sugar mixture emulsifies the fats properly, creating a uniform matrix that supports three cups of dense fruit without collapsing. Sifting the all-purpose flour with baking soda, salt, cinnamon, and nutmeg disperses the leavening evenly, preventing bitter pockets of soda and ensuring every slice rises uniformly in the 325 degree oven. Baking a dense, oil-based fruit cake for ninety minutes requires patience, and checking for doneness means inserting a skewer deep into the thickest part of the bundt or tube pan to ensure no wet batter clings to the metal. Cooling the cake in the pan for exactly twenty minutes allows the fragile crumb to firm up enough to release cleanly onto a wire rack without breaking apart. Second-day slices actually taste better than fresh ones because the spices mellow and the sugars redistribute throughout the crumb, making storage at room temperature under a cake dome for up to three days an advantage rather than a compromise. Drizzling the warm butter and sugar glaze over the cooled surface creates a crystalline crust that seals in the remaining moisture while adding a contrasting textural snap to the tender interior.
