I'm proud to say that my wife has possessed the discipline of a marathon runner as she pursued her goal to bake a bundt a month.
This year I've enjoyed a variety of bundts. The following is a Butterfinger bundt:
In March, we enjoyed a Bailey's Irish Cream bundt.
However, my favorite was October's apple walnut bundt. This bundt encapsulates fall. With a single bite you'll rummage your closet for your favorite flannel shirt. You'll decide to grow a beard. You'll contemplate quitting your job, so you can roam the country planting apple seeds. This cake has that power. I think, it's the combination of the apples and mace or it just might be the culinary mojo my wife injects into the cake. Who knows? All you need to know is this: Do yourself a favor, and make this cake while apples are in season.
- 1 cup butter
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 3 cups sifted all-purpose flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground mace
- 3 cups peeled & chopped apples
- 2 cups coarsely chopped walnuts
- Cream butter and sugar until fluffy.
- Add eggs, one at a time, beating well after each addition. Mix in vanilla.
- In a separate bowl, mix and sift flour, baking soda, salt, cinnamon, and mace; add gradually and mix.
- Stir in apples and walnuts. The batter will be quite stiff.
- Spoon into a greased and floured bundt pan.
- Bake at 325 degrees for 1 1/2 hours.
- Let cool, remove from pan, and enjoy.