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The Grey Whale Inn
Fort Bragg, California
Fresh Apple Cake
Terry Hollingsworth brought the original recipe to Colette, who modified it. It's very moist and freezes well. Frequently, we serve it with sharp cheddar cheese.
Put first 4 ingredients plus 1 cup of the sugar in food processor with S-blade. Process for 1 minute. Put dry ingredients in large mixing bowl. Put warmed walnuts in towel and shake to remove some of the husk, then coarsely chop in food processor. Add to dry ingredients. Cream remaining 3 cups of sugar and oil in food processor for 3 minutes. Add vanilla and process until thoroughly blended. Add eggs and process just until eggs are incorporated. Pour into dry ingredients, stir. Cut apples into eighths and chop in food processor, add to batter. Stir to blend all ingredients.
Pour into 2 well-greased and floured 12-inch tube pans. Bake for 1-1/2 hours at 350 degrees. Test with toothpick for doneness. Remove from oven, cool on wire racks for 20 minutes before removing from pans. Allow to continue cooling on wire racks. Wrap and store in refrigerator.
Serves: 24 to 28 people
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