4 generous cups raw apples, peeled and cut coarse (about 5 large Granny Smith apples)
2 cups granulated white sugar
1/2 cup vegetable oil such as Crisco
2 large eggs
2 teaspoons ground cinnamon
2 teaspoons baking soda
2 cups all-purpose flour
1 cup chopped toasted walnuts
Confectioner’s sugar for decorating
Heat the oven to 350 degrees.
Peel and chop apples and set aside. Meanwhile, beat together sugar and oil and add eggs one at a time until creamy.
Whisk together flour, cinnamon and soda. Add dry mixture to sugar, oil and eggs by thirds.
Remove from stand mixer and fold in chopped apples. Let sit for 5 minutes, stir well and add walnuts. Mix well.
Pour batter into a prepared 10-cup bundt or tube pan pan and place on a sheet pan to bake.
Bake 60-65 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan 10 minutes, then invert on a cake cooling rack. Dust top with confectioner’s sugar if desired.
From start to finish, it takes 90 minutes and serves 8-12 people.
Nutrition information per serving: 412 calories; 147 calories from fat; 17 g fat (2 g saturated; 0 g trans fats); 36 mg cholesterol; 222 mg sodium; 63 g carbohydrate; 4 g fiber; 42 g sugar; 5 g protein.