Apples and orange juice give this cake a tangy flavour, and keep it super moist!<br /><br />INGREDIENTS:<br />2 cups (500 ml) apples - peeled, cored and diced<br />1 Tbsp (15 mL) sugar<br />1 tsp (5 mL) ground cinnamon<br />3 cups (750 mL) all-purpose flour<br />3 tsp (15 mL) baking powder<br />pinch salt<br />2 cups (500 mL) sugar<br />1 cup (250 mL) vegetable oil<br />¼ cup (50 mL) orange juice<br />2½ tsp (12 mL) vanilla extract<br />4 eggs<br />1 cup (250 mL) chopped pecans (or walnuts)<br />icing sugar for dusting<br /><br />Method:<br /><br />Preheat oven to 350ºF (170ºC). <br />Grease a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 Tbsp white sugar and 1 tsp cinnamon; mix and set aside. Mix together the flour, baking powder and salt; set aside.<br /><br />In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs. Whisk together until smooth. Stir in the flour mixture until smooth, then fold in the chopped pecans.<br />Pour ⅓ of the batter into prepared pan, then sprinkle on ½ of the apple mixture. Repeat: more batter, more apples, more batter.<br /><br />Bake for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and allow to cool completely. Sprinkle with icing sugar just before serving.
