Chunky Apple Walnut Cake

Ever since Puddy mentioned Rosh Hashanah and apple cake to Jesse, I've been on the lookout for just the right recipe. I think I've found it in the famed "Silver Palate Cookbook" by Julee Russo & Sheila Lukins. And since I share a birthday with Johnny Appleseed, how could I not post an apple recipe in September?

Dark, moist and chunky, with a dream of a glaze.

1 1/2 c. vegetable oil

2 c. granulated sugar

3 eggs

2 c. unbleached flour, sifted

1/8 t. ground cloves

1 1/4 t. ground cinnamon

1/4 t. ground mace

1 t. baking soda

3/4 t. salt

1 c. whole wheat flour, sifted

1 1/4 c. shelled walnuts, coarsely chopped

3 1/4 c. coarse chunks of peeled and cored Rome Beauty apples

3 T. Calvados or applejack

Apple Cider Glaze (recipe follows)

1. Preheat oven to 325°F.

2. In a large bowl, beat vegetable oil and sugar until thick and opaque. Add eggs, one at a time, beating well after each addition.

3. Sift together unbleached white flour, cloves, cinnamon, mace, baking soda and salt, then stir in whole wheat flour. Add to oil and egg mixture and mix until well blended.

4. Add walnuts, apple chunks and Calvados all at once and stir batter until pieces are evenly distributed.

5. Pour batter into a greased 10 inch round cake pan. Bake for 1 hour and 15 minutes, or until a cake tester inserted in the center comes out clean.

6. Let cake rest for 10 minutes, then unmold and pour glaze over warm cake, or cut cake and pour glaze over slices.

One 10 inch cake, 10 to 12 portions

APPLE CIDER GLAZE

4 T. butter

2 T. brown sugar

6 T. granulated sugar

3 T. Calvados or applejack

4 T. sweet cider

2 T. fresh orange juice

2 T. heavy cream

1. Melt butter in a small saucepan and stir in both sugars.

2. Add remaining ingredients, stir, and bring to a boil. Reduce heat slightly and cook for 4 minutes.

3. Remove from heat and cool slightly. Pour while still warm over warm cake.

1 1/2 cups glaze