2 cups sugar
1 1/2 cups vegetable oil
2 tsp. vanilla
1 TBSP grated lemon peel
2 TBSP lemon juice
1 tsp. salt
3 cups flour
11/4 tsp. baking soda
1 tsp. cinnamon
3 cups peeled and freshly grated apples
2 cups chopped pecans
Garnish: 1 cup heavy cream, beaten til stiff with 1 TBS each sugar and calvados (cream cheese icing would also be great)
Preheat oven to 325. Grease the bottom, but not sides, of a 10-inch angel-food-cake pan. Flour lightly.
Beat the eggs well in a large mixing bowl. Add the sugar, oil, vanilla, lemon rind and juice, and salt. Beat until well combined.
Sift the flour before measuring it. Sift it again with the baking soda and cinnamon. Add gradually to the egg mixture, beating thoroughly after each addition. Stir in the apples and pecans.
Bake for 1 1/2 hours, or until it passes the toothpick test.
Serve with whipping cream.
The Gold and Fizdale Cookbook