| "Moist, crunchy and gently
spiced! This beautifully textured slice of autumn,
garnished with a dollop of vanilla ice-cream in a puddle
of warm caramel sauce, will make a culinary statement at
your table, any season of the year."
 Apple
Cake
2 cups granulated sugar
1 cup brown sugar
4 eggs
1 cup oil
4 cups flour
1 tsp. salt
3 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
8 large apples peeled and diced
2 cups chopped hazelnuts
In a large mixing bowl, using a paddle attachment
beat the sugars, eggs and oil for 2 minutes. Sift the
dry ingredients together and add them to the wet
ingredients beating until well combined. Transfer the
mixture to a large bowl if necessary and fold in the
apples and the hazelnuts until well blended. Pour the
batter into a well greased and floured 10 inch tube pan.
The batter will fill the pan ¾ full. Bake for 1 hour
and 10 minutes at 350 degrees or until a knife tests
clean. Run a knife around the inside of the pan and cool
the cake for 15-20 minutes on a wire rack. Remove the
cake from the pan, cover with a clean tea towel or cloth
and continue cooling. Glaze with fondant if you desire.
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