Apple Cake

 My grandma, Ma, was an awesome southern cook. I don't know of anything that she couldn't cook from scratch. Most of her recipes were made by memory, but luckily, she did take the time to write a lot of them down in a notebook...which I now have.

This recipe was also made by my Aunt Lorraine, who was another wonderful cook.

She, along with my momma and my other aunts, inherited Ma's cookin' skills.
Any time we would visit Ma, my aunts would gather at her house to shell and put up peas, 

can peppers, pickles, tomatoes....or just bake up a skillet full of biscuits and gravy and sit around the table for a night of Yahtzee!

Ma's Apple Cake is the best I've ever tasted.
I've never known Ma or Aunt Lorraine to add any topping to this cake.

It's just a moist, delicious cake made by one of the finest southern cooks!

Ma's Apple Cake

2 cup sugar

1 1/4 cup vegetable oil

2 eggs, well beaten

2 tsp vanilla

1/4 - 3/4 cup butter/margarine, softened
(this depends on how moist you like your cake-I used 1/4 cup)

2 cups finely chopped apples

3 cups all-purpose flour

1 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

1 cup pecans chopped

In a medium size bowl, mix together the first five ingredients. 

Add apples an stir until well combined.

In a separate medium size bowl, 

whisk together flour, baking soda, cinnamon and salt.

(add ingredients to bowl and stir several times with a whisk)

Add pecans.

Add 1/2 flour mixture to apple mixture and stir until all ingredients are mixed together.

Add remaining flour mixture and stir until all ingredients are combined.

Batter will be thick. 

Spoon batter in to a greased and floured Bundt pan.

Bake on 350* for 1 hr 20 minutes.