Ingredients
3 cups finely chopped Coco's Orchard apples
3 large eggs, beaten
½ cup apple juice
3 cups flour
2 cups sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup vegetable oil
2 teaspoons vanilla
1 cup chopped walnuts
GLAZE TOPPING FOR CAKE
1cup brown sugar
¼ cup butter
1⁄3 cup cream
Method
Preheat oven to 180 degrees and grease and flour a square or rectangle 26cm baking tin. In a large bowl combine flour, sugar, baking soda and salt. Make a well in the centre and set aside. In a medium bowl combine eggs, oil, apple juice and vanilla. Stir in apples and nuts. Add the egg mixture to dry ingredients, just until moistened. Spread batter into cake tin and bake for 45-50 minutes. In a small saucepan combine the brown sugar, butter and cream. Cook and stir till bubbly and all of the sugar is dissolved. Cool slightly. Drizzle warm sauce over cake, when it has cooled for 5 minutes, so it can seep into the cake, keeping it moist.
