*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Ceideburg 2
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Vegetable oil
    2       c            Granulated sugar
    3                    Eggs
    2       c            Unbleached all-purpose
                         -flour, sifted
      1/8   ts           Ground cloves
    1 1/4   ts           Ground cinnamon
      1/4   ts           Ground mace
    1       t            Baking soda
      1/2   ts           Salt
    1       c            Whole-wheat flour, sifted
    4       c            Shelled walnuts, coarsely
    1 1/4   c            Coarse chunks of peeled and
                         -cored apples
    3       tb           Applejack
                         Apple Cider Glaze (see
                         -----APPLE CIDER GLAZE-----
    4       tb           Sweet butter
    2       tb           Brown sugar
    6       tb           Granulated sugar
    3       tb           Applejack or apple brandy
    4       tb           Sweet cider
    2       tb           Fresh orange juice
    2       tb           Heavy cream
                         Preheat oven to 325F.
   In a large bowl, beat vegetable oil and sugar until thick and opaque.
   Add eggs, one at a time, beating well after each addition. Sift
   together flour, cloves, cinnamon, mace, baking soda and salt, then
   stir in whole-wheat flour.  Add to oil and egg mixture and mix until
   well blended. Add walnuts, apple chunks and applejack all at once and
   stir batter until pieces are evenly distributed.
   Pour batter into a greased 10-inch round cake pan.  Bake for 1 hour
   and 15 minutes or until cake tester inserted in center comes out
   Melt butter in a small saucepan and stir in both sugars.  Add
   remaining ingredients, stir, and bring to a boil.  Reduce heat
   slightly and cook for 4 minutes.  Remove from heat and cool slightly.
   Pour while still warm over warm cake.
   Makes 1 1/2 cups glaze.
   From the San Francisco Chronicle, 11/16/88.
   Posted by Stephen Ceideburg
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