Recipes from the Edge

• 1 1/2 Cups vegetable oil
• 2 cups brown sugar
• 3 eggs

• 3 cups sifted flour (half whole wheat, half unbleached works well)
• 1 tsp baking soda
• 1 tsp baking powder
• 1/ tsp ground cardamom
• 1 tsp cinnamon

• 2 tsp vanilla extract
• 3 Tbsp apple juice, milk, or water
• 3 cups chopped apples
• 1 Cup chopped nuts (opt. pecans, walnuts, almonds)

• 3 Tbsp seseme seeds
• powdered sugar

Pre-heat oven to 350F.
Butter a 10-inch bundt pan, two 9-inch cake pans or one 9x13 inch sheet pan. Sprinkle the bottom and sides of the pan with the seseme seeds.

Beat the oil and sugar until creamy. Add the eggs one at a time, beating well after each addition. In a separate bowl, sift together the flour, levenings, and spices. Add the dry ingredients to the egg mixture along with the apple juice and vanilla, beating with a wooden spoon until the batter is smooth. Fold in the chopped apples and nuts.

Pour the batter into the pan and bake for 30-45min, depending upon the size of pan, until a knife inserted in the center comes out clean.

Sprinkle the top with sifted powdered sugar when the cake is cool.

Taken from: New recipes from Moosewood Restaurant