In 2002, a girl named Jackie cut my hair at the Pink Caddy hair salon. Every time I paid her a visit we talked food. She loved to cook and so do I. She shared this recipe with me. It's delicious with vanilla ice cream.
1 ½ cups vegetable oil
2 cups sugar
3 cups flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon nutmeg
2 teaspoons cinnamon
3 cups Granny Smith Apples, chopped & peeled 1 cup pecans, chopped
2 teaspoons vanilla
1 cup butter
2 cups light brown sugar
1 cup heavy cream
Preheat oven to 325 degrees. Butter and flour a 10-inch bundt pan.
Using an electric mixer, blend together the oil and sugar in a large bowl.
Add the eggs, one at a time, beating well after each addition.
Sift the flour, soda, salt, nutmeg and cinnamon into the egg mixture, beating thoroughly. Batter will be very stiff.
Fold the apples and pecans into the batter with a spatula, then stir in the vanilla.
Spoon the batter into the prepared pan.
Bake for 1 hour and fifteen minutes, or until a toothpick inserted in the cake comes out clean.
Place the pan on a rack and let cool for 1 hour.
Make the caramel sauce:
Melt butter in heavy saucepan over medium heat. Stir in brown sugar. When sugar dissolves, add cream, whisking to form and emulsion.
Unmold cake, running a knife around the edges of the pan. Gently turn out cake onto a plate.
Pour about ½ cup of the warm sauce over the cake to form a glaze.
Serve immediately, with a little of remaining sauce spooned over each slice.
If serving later, sauce keeps well in the refrigerator. Reheat prior to serving in microwave.