4 c. peeled, cored, chopped apples
2 c. sugar
1 c. chopped pecans
3 c. flour
2 tsp. soda
2 tsp. cinnamon
1 c. vegetable oil
1 tsp. vanilla
Pour apples into large bowl and mix with sugar and pecans. Set aside for an hour.
Combine flour, soda, and cinnamon in a separate bowl, mixing well.
In another bowl, beat eggs and add oil and vanilla, then pour into flour mixture along with the apple mixture. Mix thoroughly, but gently, with a large spoon.
Divide batter evenly between two eight-inch fluted deep quiche pans. Bake at 350 degrees for one hour, or until brown. The cake is done when a toothpick inserted in the center comes out clean.
When cool, spread with ginger topping (see recipe below). Garnish with fresh apple slices and fresh mint.
1 (8-oz.) package cream cheese, softened
1 tsp. ground ginger
1 tsp. cinnamon
3 T. corn syrup
1/2 c. powdered sugar
Mix all ingredients with a food processor or mixer. Spread on top of cooled apple cake.
From the August 1989 issue.