Sparky's Apple Cake

Awhile ago, I copied Sparky Duck's recipe for apple cake and I've recently had a chance to make it. The cake was delicious! It's light and fluffy and just enough cinnamon spice. I agree with Sparky's recommendation to use a KitchenAid-the batter was very sticky. I included an extra egg, I always do that to make the cake a little bit lighter. And I used nutmeg instead of allspice.

Delicious with sour cream icing or caramel ice cream...or...both!
Enjoy! :) LJS

Mrs. Duck's Apple Cake

3 cups of Flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1 cup granulated sugar
1 cup packed brown sugar
1 cup cooking oil
2 beaten eggs
1 tablespoon vanilla
3 cups chopped peeled apples
1 cup toasted chopped peacans
2 teaspoon lemon peel (we didnt add this and it was fine)
powdered sugar

1.Grease and lightly flour 10 inch tube pan or bundt pan. Stir together flour, baking soda, baking powder, cinnamon, allspice and a 1/4 tea of salt. Set Aside

2.In another mixing bowl combine sugar, brown sugar, oil, eggs, and vanilla. Beat with an electric mixer on medium for 2 minutes. Add dry flour mixture and beat on low until just combined. Fold in Apples, pecans and lemon peel (if using). Pour entire batter into the prepared pan.

3.Bake at 350 degrees for about an hour or till wooden toothpick comes out clean. Cool cake on wire rack for 10 minutes, then dust with powdered sugar. Cover and store in refridgerator until its ready to be served.

This comes from the Better Homes and Gardens New cookbook.