Miss Finney's Fresh Apple Cake

Prepare the Apple Cake:     (oven temp. 325°)

3 Cups sifted all-purpose flour
1 teaspoon soda
1 teaspoon cinnamon
2 Cups sugar
3 eggs
1¼ cup vegetable oil
1 teaspoon vanilla extract
¼ Cup orange juice
2 cups grated, fresh apples (cooking apple recommended)
1 cup chopped nuts (I prefer pecans)
1 cup flaked coconut

Sift flour, soda and cinnamon onto wax paper. Combine sugar, eggs, oil, vanilla and orange juice in a large bowl. Beat with electric mixer until well-blended. Stir in flour mixture until well-mixed. Fold in apples, nuts and coconut. Spoon into a well-greased and floured 10x4" tube pan.

Bake in a slow oven ( 325°) for 1½ hours or until apple cake top springs back when lightly pressed with fingertips. Cool in pan 15 minutes before inverting on serving plate.

Prepare Buttermilk Glaze:

Buttermilk Glaze For Fresh Apple Cake

Combine 1 cup sugar, ½ cup margarine (1 stick), ½ teaspoon soda and ½ cup buttermilk an a sauce pan. Cook, stirring constantly over medium heat until mixture comes to boiling.

Spoon glaze over warm cake several times until cake absorbs most of it.

NOTE: This cake can be baked ahead for the holidays, double-wrapped in Saran Wrap® and frozen. Add the glaze topping after cake is thawed. It tastes like it was just-baked!

Credit: This superb fresh apple cake recipe was mailed to me by Cindy Rymer of Chattanooga, Tennessee in 1982. It is probably one of the very best cake recipes I have ever tasted!