• Posted by Karen Dill on May 26th, 2008, 3:30 PM

    This is an old family recipe.  My ancestors would roll over in their graves if any other nuts were substituted for the black walnuts. I will share the recipe, but just promise to use black walnuts.


    1 ½ cups vegetable oil

    2 cups sugar

    3 eggs

    3 cups sifted all-purpose flour

    1 teaspoon baking soda

    1 teaspoon salt

    4 or so medium-sized apples, peeled, cored, and finely chopped (I use red or golden delicious)

    1 cup chopped black walnuts

    1 teaspoon vanilla

    Cream together the oil, sugar, and eggs in mixer.

    Add the dry ingredients and fold in apples and nuts.  Add vanilla.

    Pour the batter into a greased, floured bundt pan, and put the pan in a cold oven. Set the oven to 300F and bake the cake for an hour or so.

    Test for doneness with a toothpick or broom straw (a tradition from the days when families didn’t have toothpicks) in the center of the cake. It is done when the toothpick comes out clean.

    Because this cake is so moist, I rarely frost it. Warm the slices slightly and serve with freshly whipped cream sprinkled with finely chopped black walnuts and a couple of thinly sliced apple pieces.

    Karen Dill lives in Webster, North Carolina, which is located in the Smoky Mountains near the town of Sylva.


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