Glad you liked it. I find it easy to make and always a hit. The ice cream addition would be really good with it.

Can you share it again for those of us that have not seen it?

I'll find it and add it later today.

I'll be on the look out!

Here it is -

Fresh Apple Cake

3 tart apples, peeled and chopped. (I use green apples)
3 T. sugar
2 tsp. cinnamon

2 cups sugar
1 cup vegetable oil
4 eggs
1/4 C. orange juice
1 tsp.grated orange zest
2 tsp. vanilla
3 C. flour
1 T. baking powder
1/2 tsp. salt

Citrus rum glaze

1 C. orange juice
2 T. lemon juice
1 C. sugar
2 T. rum

Combine apples with sugar and cinnamon
In a large bowl, cream sugar and oil. Add eggs, one at a time and beat after each addition. Add juice, zest, and vanilla. Combine flour, baking powder and salt. Beat into creamed mixture until smooth.
Grease a 10" bundt pan. Pour `1/3 batter into pan, then 1/2 the apples. Repeat 1/3 batter, 1/2 the apples and final 1/3 batter.
Bake at 350 degrees F. for 60-70 minutes or until toothpick comes out clean. Cool slightly before glazing.
Glaze: Combine glaze ingredients in pot and bring to a boil. Drizzle over warm cake. Cool before removing from the bundt pan.

It has been suggested that ice cream would be good with this and I agree!
Recipe comes from The Best of Bridge series - The Rest of the Best and more. Vol. 2

Thanks and also for the info from where it came from.

Do you put the glaze on before taking from pan? If so, then the glaze would be on the bottom of the cake correct?

I have another question about the cake. I made it today and am wondering what I did wrong. The cake itself was fine, although I misjudged and didn't get the batter divided into thirds equally so the apples were kinda on the bottom of the cake when I took it out of the pan. But the problem was the glaze. It seemed like alot of liquid to be pouring over the top of the cake. I didn't use it all but it still made the cake mushy to the point that it was falling apart. Do you cook it down to a certain thickness or just to a rolling boil for a minute or two?
It had thicken a little but not much.

Do you think it would hurt to just mix the apples throughout the cake? I want to make it again for my bridge group but need to figure out what I did wrong.

I just recently got a new stove and am adjusting to a convection oven. Do you use one or just a regular oven?

Thanks to anyone who has made this and can help out a novice.

I make almost the same recipe, but it doesn't get any type of glaze. My recipe calls for half of the batter in the bottom of the pan, then half of the apples, the rest of the batter then topped with the remaining apples.

This is one of my all time favorite apple cakes. I am not really a fan of frosting or glaze on cakes, with the exception of a red velvet cake with cream cheese frosting, lol.

I bake it in a regular oven and I drizzle the glaze mainly down the side with some on the top. It's been a while since I made it but I'm pretty sure I didn't use all the glaze.

mboston- I don;t know why the cake would have been mushy. I may have to bake it again and since how I do it. I've probably made it half a dozen times and never had it turn mushy. I check it with a knife or skewer to make sure it's done before taking it out of the oven and cool it to a warmish state and then put on the glaze and then cool it right down before taking it out of the pan.

I think it was the glaze that made it mushy cause it was what would have been the top of the cake in the pan, thus the bottom when taken out and that is where I had poured the glaze.

I am going to bake it again and use another glaze, one that I found for another apple cake - it uses oj and lemon juice but with powdered sugar. I will pour it on top after it is out of the pan. I liked the flavor of the glaze, just maybe used too much. Definitely got good comments from my neighbor who was my taste tester. I had borrowed her bundt pan as mine was too small. Thank for replying.