This recipe by potter Gail Moore is super moist and works as well for dessert as it does for an afternoon snack with coffee. It is served on a piece of pottery Susie Bowman collected on a trip to Greece.
3 eggs, beaten
2 cups vegetable oil
2 cups sugar
2 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1/8 teaspoon cloves
3 cups all-purpose flour
1 cup chopped pecans or walnuts
3 cups grated, peeled, tart apples
1. Beat eggs. Add oil, sugar and vanilla and mix well.
2. Blend dry ingredients together and add to creamed mixture. Beat well. Add nuts and apples. Stir well.
3. Pour into greased and floured Bundt pan and bake at 325 degrees for 1 hour or until toothpick inserted in center comes out clean. Cool completely before icing. Serves 24
Icing:
1 8-ounce package cream cheese
1 teaspoon vanilla
3 tablespoons butter, melted
2 cups powdered sugar
Cream butter and cream cheese together. Add vanilla and powdered sugar and mix well. Spoon on top of cake and gently work down sides with spoon or spatula.
