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

here ya go....those formatting problems with the fractions are really beyond annoying! Apple Cake 4 cups chopped apples 1 1/2 cups sugar 1/2 cup raisins ( I use chopped other fruit like dried peaches or apricots) Mix and let sit for about an hour ( less is OK) 2 cups flour 1 1/2 tsps baking soda ( I like 3/4 tsps soda and 3/4 tsps BP) 3/4 tsps salt 1T cinnamon 1/4 tsp nutmeg Mix dry ingredients 2 eggs 3/4 cups veggie oil 1 tsp vanilla beat together 1 cup chopped pecans if desired. Add the oil and eggs to the apples and sugar and dried fruit. Stir in the dry mixture and add nuts if desires. Pour into greased 9 by 13 pan and bake 350 until done�..40 to 50 minutes. Serve with cake gravy! Cake Gravy Mix 1 cup sugar ..half brown half white 1 stick butter 1/2 cup light cream 1 tsp vanilla�. Mix all and cook all in a sauce pan for about 5 or 6 minutes until caramel colored. Serve warm over the cake.

A quarter cup sounded really large to me too - even if sage in cake is okay which sounds odd to me. The whole thing reminds me of a pumpkin gingerbread trifle my DIL tried last week. A lot of work and to me the end result had too many tastes fighting with each other. The plain gingerbread with a bit of whipped cream or lemon sauce was better. I think the whole idea of using my whip cream canister with hot contents and a triple charge sounds scary. The instructions that came with it certainly don't cover that kind of use (or abuse).

Thanks so much for the transport suggestions. But what do you think of leaving the cake at room temperature for 24 hrs? Should I refrigerate it? triciae, the first (and only!) time I made this cake it seemed a little fragile because the cake part didn't always get between the apples and the pan (I think I used too many apples). I was worried the apple layer would allow the cake to separate in layers. It didn't, but I'm still a little leary of doing the into and out of the pan more than is necessary for this cake. lpinkmountain, I'm not sure I have storage space for a cake keeper. I'll have to see if I can make some room in the pantry or other closets if I do get one. lindac, warmed up cake...what a great idea. This cake would taste really good warm and served with some vanilla ice cream. I know my sister would love it this way! Happy holidays everyone!