Apple Nut Cake

Thoughts of Christmas bring to mind thoughts of fruit and nuts, spicy cinnamon, eggnog with a pinch of nutmeg, and warm, moist desserts. I tried to combine those elements in this recipe. It is now my official Christmas cake (at least for 2007!). I used an oil-based cake batter because all of the apple cakes that I've had with a wonderful moistness have been oil-based (rather than butter based). I also used rum flavoring and orange juice for some extra flair. Finally, this recipe will work well with your favorite nut (or with no nuts at all if you prefer). If you like black walnuts, they are perfect for this, but their flavor is strong. If you are unsure, try another Southern favorite: the pecan. English walnuts are fine, too. The cinnamon-apple combination makes your house smell wonderful. I hope you like it.
Let me know with an email: thesoutherndish@gmail.com.

Apple Nut Cake
3 c. all-purpose flour (I use 2 white and 1 whole-wheat)
1/2 t. salt
1 T. baking powder
6 apples, cored, peeled, and each one sliced into 8ths for 48 slices
2 T. lemon juice
4 eggs
1 c. vegetable oil (I like Smart Balance but any oil other than olive will work)
1 1/4 c. sugar, divided
3/4 c. Splenda (or sugar if you wish)
1 T. rum flavoring (or the real thing!)
juice from one large orange (approx. 1/2 c.)
1 c. nuts, chopped (black walnuts, pecans, English walnuts, etc.)
1 t. cinnamon
1/2 t. nutmeg
Butter and flour for pan

Preheat oven to 350. Butter and flour a spring form pan. Combine flour(s), salt, and baking powder and reserve. Peel core, and slice the apples into eighths, sprinkle with lemon juice, and stir (this adds tartness and prevents discoloration). In a fairly large bowl, beat eggs with a hand mixer until very foamy. Add in the Splenda and 1 c. sugar (or 1 3/4 c. sugar if you are not using Splenda). Beat well until nice and creamy. Add oil. Beat well again. Continue beating while alternating the dry flour mixture with the orange juice. Stir in nuts.

In a small bowl, mix the remaining 1/4 c. sugar, 1 t. cinnamon, and 1/2 t. nutmeg. Reserve.

Pour half of the batter into your prepared pan. Arrange 24 apple slices over the batter in the pan. Sprinkle half of the sugar-and-spice mixture over apples. Top with remaining batter. Arrange the remaining 24 apple slices in an attractive pattern (people will see this layer). Sprinkle with remaining sugar and spice.

Bake at 350 for 1 to 1/4 hours. Check at one hour. It is done when a wooden pick inserted in the middle comes out mostly clean. Even if the middle doesn't appear quite done, take it out once you see browning on the edges and the top is firm. In spite of the oil, this cake will dry out before you realize it. Cool for 15-20 minutes on a wire rack before removing sides of the spring form pan.

Note: If the case does dry out a tad, don't fret. Sprinkle slices with apple juice, rum, or bourbon just prior to serving and serve with a high quality ice cream (vanilla or cinnamon are great choices) or whipped cream. The flavor of the cake is totally worth it!