Starting around September, we regularly drive up into the mountains for fresh apples straight from the tree. We usually go to a small orchard owned by a delightful, elderly couple and their equally 'mature' dog. No one is allowed to purchase a single apple until they try all the varieties available that day and listen to the gentleman's stories which are always informative and fun. It's just part of the process and when us regular visitors see newcomers barge past and demand their apples, we wince and are a bit sad that the new people are missing out on the best part of the apple purchase. Even their dog is a delight and quite frisky for her 12-plus years. When she is happy to see you, she throws herself down in your path and rolls over hoping you have a treat for her.
We have been going there for about five years and our elderly friends are getting more and more frail. Every September, we gingerly arrive and pray we see them all still there in good health and good spirits.
Naturally, we come away with quite a variety of unusual apples which challenge me in the kitchen to do justice to their unique qualities. Thinking about apple season got me thinking about baking with apples and how they provide such a wonderful scent to the house. I remembered this recipe and hope to have time to make it this next week but wanted to share it with you now.
WALNUT SPICE APPLE POUND CAKE
2 cups sugar
1 ½ cups vegetable oil
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoon Vanilla
1 teaspoon ground cinnamon
½ teaspoon ground cloves
3 cups apple; peeled, cored & finely diced (tart, green apples work best.)
1 cup walnuts, finely chopped
Mix sugar and oil, add eggs and beat well. Combine flour, soda and salt. Add flour mixture to beaten egg mixture. Stir in vanilla, apples, spices, and walnuts. Mix well. Spoon batter into a greased tube pan. Bake at 325 F for 1 hour and 20 minutes. Allow cake to cool to room temperature before removing from pan.
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