- 1½ cups vegetable oil
- 2 cups granulated sugar
- 3 eggs
- 2 cups cake flour
- ⅛ teaspoon ground cloves
- 1¼ teaspoons cinnamon
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon baking soda
- ¾ teaspoons sea salt
- 1 cup whole-wheat flour
- 1¼ cups pecan pieces
- 3¼ cups apples; peeled; grated about 5 to 6 apples; suggest Granny Smith’s
- 3 tablespoons applejack
- Apple Cider Sauce
- Preheat oven to 325ºF.
- Using an electric mixer, beat oil and sugar in a large bowl until thick and opaque.
- Add eggs, one at a time, beating well after each addition.
- In bowl mix together flour, cloves, cinnamon, nutmeg, baking soda and salt, then stir in whole-wheat flour. Add to oil and egg mixture and mix until well blended.
- Add pecans, the grated apples and applejack all at once and stir batter until well mixed. Pour batter into a 10-inch Bundt cake pan which has been greased and floured.
- Bake in a preheated oven 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. Let cake cool for 10 minutes and then un-mold.
- Serve warm with Apple Cider Sauce.
Apple Cider Sauce
- ½ cup unsalted butter
- ½ cup brown sugar; firmly packed
- 1½ cups granulated sugar
- ¾ cups applejack
- 1 cup sweet cider; or apple juice
- ½ cup orange juice; fresh
- ½ cup evaporated milk
- Melt butter in a saucepan and stir in both sugars.
- Add remaining ingredients, stir and bring to boil. Reduce heat and cook for 5 minutes.
- Remove from heat and cool slightly.
- Serve warm over sliced cake, about 3 tablespoons per serving.
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