This was my father’s favorite cake. I would make it for him whenever my parents came to visit. This cake holds special memories for me in a number of ways. The recipe came from a cookbook called the Southern Heritage Cakes Cookbook. I found the cookbook when we were cleaning out my grandmother’s apartment, after she was placed in a Nursing home. I claimed the cookbook as well as her Bundt pan, both of which I use to this day.
My Grandmother’s Bundt pan
My Grandmother’s cookbook
The last time my parents came to visit us from Philadelphia was about 10 weeks before my father passed. I made two of his favorites: stuffed cabbage and this apple cake. We have a cross stitch that hangs on a wall in our kitchen which says “my cooking is seasoned with love”. I believe when you cook for people you love, the food tastes that much better. It has that extra something special. I am glad I got to show that love to my Dad in the last meal I ever made for him.
| Prep Time | 45 minutes |
| Cook Time | 1½ hours |
| Servings |
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- 2 cups sugar
- 1½ cups vegetable oil
- 3 eggs
- 2 tsps. vanilla extract
- 3 cups all purpose white flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground cinnammon
- 3 cups peeled diced baking apples
- 1 cup chopped pecans
Ingredients
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- Preheat oven to 325º.
- Combine sugar, oil, eggs and vanilla in a large mixing bowl. Beat at medium speed with a handheld mixer.
- Combine 2½ cups flour, baking soda, salt and cinnammon. Gradually add dry ingredients to wet, using low speed on electric mixer, until well blended.
- Dredge apples and pecans with remaining ½ cup flour. Fold into batter. Spoon batter into a greased and floured 10 inch Bundt pan. Bake at 325º for 1 hour and 30 minutes or until cake tester inserted in center comes out clean. Cool in pan for 15 minutes, then remove from pan and let cool completely.
Recipe attributed to The Southern Heritage Cakes Cookbook by Southern Heritage © 1983