Madelyn’s Apple Pecan Cake
Adapted From: Madelyn Rosenbaum, Recipe from Central Market 20th Anniversary Cookbook
Servings Prep Time
12 30min
Cook Time
75min
Servings Prep Time
12 30min
Cook Time
75min
Ingredients
Cake
Glaze
Instructions
For the Cake
  1. Preheat oven to 350 degrees. Generously grease and flour bottom and sides of a Bundt pan.
  2. Soak diced apples in mixture of 2 cups water and 2 tablespoons fresh lemon juice.
  3. In a large bowl combine sifted fl our, sugars, baking soda, salt, cinnamon, ginger, and nutmeg. Add vanilla, oil, and eggs, mixing well. Add soaked apples, but do not drain; instead, spoon apples into batter so that some of the soaking liquid is included for moistness. Fold in the nuts.
  4. Bake on low oven rack for 1 1/4 hours or until toothpick inserted into cake comes out clean. Cool cake in pan for 10 minutes.
For the Glaze
  1. Combine first 4 ingredients in a small heavy-bottom saucepan. Cook over medium heat, stirring constantly, until slightly thickened, about 3 or 4 minutes. Remove from heat, let cool for 5 minutes, and then stir in the vanilla.
  2. Pour glaze over cooled cake and decorate with pecan halves.