Apple Pound Cake

This recipe was passed down from my Granny Griffin.  It is a delicious, moist cake that our family especially enjoys this time of year.  I'll include the original recipe, but there are several ways you can personalize it.  My family does not particularly care for pecans in our desserts, so I leave those out.  Also, the glaze is wonderful, but if you are not planning on eating this cake immediately, I recommend leaving it off as it will make the cake soggy.  Another suggestion is baking this in two loaf pans instead of the typical tube pan.  When baked in two separate pans, you can wrap one in foil and share it with a friend or neighbor!  Don't worry... if you don't have an extra large family there will be plenty left for you and yours =).  So if there are apples sitting on your counter, grab an apron and start slicing.  You can be sniffing, sampling, and sharing this dessert before the day is over!

Apple Pound Cake

Cake:
2 c. sugar
3 c. self rising flour (I use Cake Flour)
1 1/2 c. Wesson Oil
4 eggs
1 1/2 - 2 c. raw apples (cut into chunky or bite size pieces)
1 1/2 - 2 c. chopped nuts (optional)
2 tsp. vanilla

Glaze:
1/2 c. butter
1 c. light brown sugar
1/4 c. evaporated milk
1 tsp. vanilla

Cake: 
Mix dry ingredients.  Add eggs and oil and stir.  Add apples and nuts.  Mix all ingredients together with an electric mixer.  Add vanilla.  Spray a tube pan with non-stick cooking spray.  Pour batter into pan and bake in a preheated 350 degree oven for 1 hour.

Glaze:
Heat butter and brown sugar over low heat until butter melts.  Add the milk and bring to a full boil.  Remove from heat.  Add vanilla and allow to cool down before spreading over cake.