Super Moist Fresh Apple Cake

4 Eggs 1 cup Oil 2 cups Sugar 3 cups Flour 4 Granny Smith Apples peeled and grated 1 cup Maas / Orange juice / Black tea / Water 1 cup Pecan nuts roasted and broken –optional 2 t Vanilla 1 t Salt 1 t Bi-carb 2 t Cinnamon 1 t Nutmeg, Allspice, Ginger each ¼ t Cloves

Glaze 1 c Water ½ c Brown Sugar ½ c Honey

Whisk eggs and sugar until creamy and thick. Add the oil slowly. Add vanilla. Sift all the dry ingredients 3 times. Add the dry ingredients with the liquid. Fold in the apples and nuts. Pour into a greased bundt tin. Bake @ 160°C for about 1 hour. Bring the glaze to a boil for 5 minutes and pour over the hot cake. Allow the cake to rest and the flavours mature for at least 1 day. Note You can use 1 cup of brown sugar for the glaze and leave the honey out. I have made up this recipe to accommodate my Jewish New Year, which symbols are Apples and Honey.

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