4 medium apples, peeled, cored and sliced or chopped
2 cups sugar
2 large eggs, beaten
1 cup butter, melted
3 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1 cup walnuts
glaze: 1/2 cup icing sugar
1 cup apple cider.
Preheat oven to 350*F. Lightly butter standard size bundt pan. Place apples and sugar in a large mixing bowl and stir to coat. Set aside for 10-15 minutes, stirring occasionally. Combine eggs and cooled butter; mix well.
In another bowl, mix flour, baking soda, cinnamon, nutmeg, allspice and walnuts. Add butter and egg mixture to flour mixture, then sugar and apples; stir well. Pour batter in into prepared pan and smooth top.
Bake 45-50 minutes or until toothpick inserted comes out clean. Let cake cool 10 minutes, then invert onto a cooling rack placed on waxed paper.
Place cider in small saucepan; boil until reduced by half. Let cool 10 minutes; whisk in icing sugar: drizzle over warm cake.
I did things a bit differently this time. I used two 8" square pans instead of a bundt. I wanted one to put in the freezer for later. The batter was just right for the two pans. It still seemed to need at least 50 minutes to cook, as this is a super moist cake. Because I wan't needing all that glaze, I just took 1/4 cup of icing sugar and thinned it with a tablespoon and a half of apple cider. The flavour of the glaze in the original recipe is super yummy and worth making properly, I was just lazy and made a basic drizzle.