I first discovered this recipe in a cookbook called A Taste of Oregon, published by the Springfield, Oregon Junior League as a fundraiser. I have modified it a bit and made it to rave reviews for many years. —MexicoKaren
For the cake:
all purpose flour
diced raw apples
toasted chopped pecans or walnuts
For the glaze:
light corn syrup
In This Recipe
Into a large mixing bowl, sift together the flour, salt and soda. Add remaining cake ingredients and stir together until well-blended. Spread into a greased and floured 10-inch tube pan. Bake at 350F for an hour and 15 minutes.
For the topping, melt the butter in a small saucepan and add the remaining ingredients, stirring constantly, cooking for about a minute. When cake comes out of the oven, pour topping over hot cake, using a butter knife to ease it down the sides. Let rest in pan for a half hour before removing from pan.