Fall Into Flavor - A Great Bundt Cake!

The other day at the grocery store I apparently was buying things that made it appear as if I would be baking; right now I don't even remember what it was. But the woman checking me out commented, "It's getting to be that time of year for baking, isn't it?"

Fall & the upcoming holidays draw us all into the kitchen like no other time. I love this meme that Linda at 2nd Cup of Coffee has set up for us to share some of our favorite recipes from this time of year.

This recipe is one of my favorites. I suspect it originated in a Southern Living magazine or cookbook, but I have used it so much I have it on one of my own recipe cards now. It is always a hit whenever I take it anywhere.

And don't let the long list of ingredients intimidate you. This is really a simple recipe. Almost everything gets dumped into one bowl at the beginning, you mix it a bit, and then you add the rest. I love to take this up to the church for the staff to nibble on throughout the day. It makes a great dessert or even a breakfast cake. Enjoy!

APPLE-WALNUT BUNDT CAKE
3 cups flour
1 3/4 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. salt
1/4 tsp. ground nutmeg
1 c. vegetable oil
1/2 c. apple juice
2 tsp. vanilla
3 large eggs
3 med. Granny Smith or Golden Delicious apples, peeled & chopped
1 c. walnuts, coarsely chopped
1 c. golden raisins.

Preheat oven to 350. Grease & flour a 10-inch Bundt pan. Place all ingredients except apples, walnuts, & raisins in large bowl. Beat at low speed until well-mixed, constantly scraping bowl with spatula. Increase to medium speed & beat 2 minutes, occasionally scraping bowl. Stir in fruit & nuts. Spoon into pan. Bake 1 hour and 15 minutes or until it tests clean. Cool in pan on wire rack. Remove from pan & cool completely. Sprinkle with pwodered sugar to serve.
[NOTE: Can wrap well & freeze up to 1 month.]

Join us in the kitchen & share a recipe of yours or find more here!

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