Apple-Walnut Bundt Cake

The All New Good Housekeeping Cookbook

Yield: Makes 16 servings

3 cups all-purpose flour
1-3/4 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup vegetable oil
1/2 cup apple juice
2 teaspoons vanilla extract
3 large eggs
1 pound Golden Delicious or Granny Smith apples
(3 medium), peeled, cored, and coarsely chopped
1 cup walnuts (4 ounces), coarsely chopped
1 cup golden raisins
Confectioners' sugar

Preheat the oven to 350 degrees F. Grease and flour 10-inch Bundt pan. In
large bowl, combine flour, granulated sugar, baking soda, cinnamon, salt,
nutmeg, oil, apple juice, vanilla, and eggs. With mixer at low speed, beat
until well blended, frequently scraping bowl with rubber spatula. Increase
speed to medium; beat 2 minutes, scraping bowl. With wooden spoon, stir in
apples, walnuts, and raisins. Spoon batter into prepared pan; spread
evenly. Bake until cake pulls away from side of pan and toothpick inserted
in center comes out clean, about 1 hour 15 minutes. Cool in pan on wire
rack 10 minutes. Run tip of thin knife around edge of cake to loosen.
Invert cake onto rack; cool completely. Dust with confectioners' sugar.



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