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Prep 25min
Total2hr10min
Servings16
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Ingredients
Cake
2
cups packed brown sugar
1 1/2
cups vegetable oil
3
eggs
3
cups Gold Medal™ all-purpose flour
2
teaspoons baking soda
1/4
teaspoon salt
1
teaspoon ground ginger
2
teaspoons ground cinnamon
1/4
teaspoon ground cloves
1
cup chopped walnuts
2
large apples, peeled, shredded (about 2 cups)
Glaze
2
tablespoons butter or margarine, softened
1
cup powdered sugar
3
tablespoons butterscotch-caramel topping
1
tablespoon milk
Additional ground cinnamon, if desired
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Steps
1
Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
2
In large bowl, beat brown sugar, oil and eggs with electric mixer on medium speed until light and fluffy. Add remaining ingredients except walnuts and apples; beat on low speed until smooth. With spoon, gently stir in walnuts and apples. Spoon batter into pan.
3
Bake 1 hour to 1 hour 10 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool 30 minutes.
4
Meanwhile, in medium bowl, beat all glaze ingredients except cinnamon until smooth. Pour glaze over top of cake, allowing some to run down side. Sprinkle with cinnamon.
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Use any variety or color of apple for this cake.
Pecans make a fine stand-in for the walnuts in this recipe.
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