By Persephone

Peel and slice 4 cups of apples into small pieces.  My mother recommended Rome’s or Granny Smith’s, but any of them work really.  Mix 1 tablespoon of lemon juice and 1 cup of chopped nuts in with the apples.  Set aside.  In a large mixing bowl, place 1 1/2 cups of sugar, 1/2 cup of vegetable oil, 2 teaspoons of baking soda, 1 tablespoon of cinnamon, 2 well-beaten eggs, and 2 teaspoons of vanilla.  When this is all mixed, add 2 cups of flour (warning–this batter will be THICK!)  Add the apples and nuts, stirring.  When all is moistened, place the batter in a greased 9 x 13 inch pan and bake at 350 degrees for 45-50 minutes.  If you’d prefer a bundt pan, extend baking time to an hour.

This is a great cake that always receives a lot of compliments.  It’s so moist it doesn’t need frosting, and the heavy reliance on apples creates the illusion that this recipe is good for you.  It isn’t, but it sure is delicious.