• Cooking Time:
  • Servings:
  • Preparation Time:


  • 3 eggs
  • 2 cups sugar
  • 1½ cups vegetable oil
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla
  • 3 cups Granny Smith apples, finely chopped
  • 1 cup walnuts, broken into pieces
  • 6 ounces butterscotch bits


  • 1. Preheat oven to 350° F.
  • 2. In a large mixing bowl, combine eggs, sugar, and oil; beat well with a heavy-duty mixer.
  • 3. In a separate bowl, combine flour, salt, and baking soda; add to egg mixture and beat well with the mixer.
  • 4. Fold in vanilla then stir in apples, walnuts, and butterscotch bits thoroughly.
  • 5. Pour mixture into a greased Bundt pan; bake for 1 hour on the middle shelf.
  • 6. Test for doneness with a broom straw (if you can find one; otherwise, use a toothpick).
  • Glaze: (make just before cake is done)
  • 1 cup light brown sugar
  • ½ cup butter
  • ¼ cup milk
  • 1. Loosen cake from around edges of Bundt pan.
  • 2. Combine all ingredients in a saucepan; bring to boil and boil no more than 3 minutes, stirring constantly.
  • 3. Cool glaze slightly then spoon over cake; let stand 3 hours before removing cake from Bundt pan (no longer or the cake will stick to the pan


Categories: Cake  Glaze 

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