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Chunky Apple Walnut Cake Recipe
|Vegetable oil||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||2 Cup (32 tbs)|
|Unbleached all purpose flour||2 Cup (32 tbs), sifted|
|Ground cloves||1⁄8 Teaspoon|
|Ground cinnamon||1 3⁄4 Teaspoon|
|Ground mace||1⁄4 Teaspoon|
|Baking soda||1 Teaspoon|
|Whole wheat flour||1 Cup (16 tbs), sifted|
|Shelled walnuts||1 1⁄4 Cup (20 tbs), coarsely chopped|
|Coarse chunks peeled cored rome beauty apples||3 1⁄4 Cup (52 tbs)|
|Apple cider glaze||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 7560 Calories from Fat 3782
% Daily Value*
Total Fat 432 g664.9%
Saturated Fat 56.2 g281.2%
Trans Fat 0 g
Cholesterol 634.4 mg
Sodium 3143.8 mg131%
Total Carbohydrates 852 g283.8%
Dietary Fiber 42.8 g171%
Sugars 508.2 g
Protein 84 g168.2%
Vitamin A 16.1% Vitamin C 616%
Calcium 38.6% Iron 138.7%
*Based on a 2000 Calorie diet
In a large bowl, beat vegetable oil and sugar until thick and opaque.
Add eggs, one at a time, beating well after each addition.
Sift together all-purpose flour, cloves, cinnamon, mace, baking soda and salt, then stir in whole-wheat flour.
Add to oil and egg mixture and mix until well blended.
Add walnuts, apple chunks and calvados all at once and stir batter until pieces are evenly distributed.
Pour batter into a greased 10 inch round cake pan.
Bake for 1 hour and 15 minutes, or until a cake tester inserted in the center comes out clean.
Let cake rest for 10 minutes, then unmold and pour glaze over warm cake, or cut cake and pour glaze over slices.