Recipe from Amy Peck Abraham

Ingredients:

For the Pan

2-4 tablespoons margarine

3 tablespoons sugar

1 tablespoon cinnamon

1 teaspoon ginger

½ teaspoon nutmeg

Pinch of ground cloves

Filling

5 apples, peeled, cored, cut in eighths

½ teaspoon ground cloves

1 teaspoon ground cinnamon

2 teaspoons ground ginger

1 teaspoon ground nutmeg

2 tablespoons sugar

Cake

3 cups flour

2 cups sugar

3 teaspoons baking powder

½ teaspoon salt

4 eggs

1 cup canola oil

½ cup juice/cider

1 teaspoon vanilla

Directions:

For the Pan:

Grease a 9-10 inch Bundt pan with margarine.

Combine the sugars and spices and then sift them over greased pan. Shake and turn pan until all surfaces are coated.

Chill pan in freezer until cake batter is prepared.

For the Filling:

Combine all ingredients well and set aside.

For the Cake:

Preheat oven to 350 degrees.

Combine flour, baking powder and salt in a bowl.

Whisk eggs together well in a large bowl, then stir in oil, and then the juice and vanilla.

Add sugar a little at a time while whisking. Then add flour mixture the same way.

Remove prepared pan from freezer. Pour 1/3 batter into the chilled pan. Layer in half the filling, followed by 1/3 of the batter, followed by remaining filling, and finally topped with remaining batter.

Bake on center rack for 1 hour or more. Edges should have pulled away from the pan. Check for doneness with toothpick or finger touch.

Let cool for 15 minutes on rack before turning out of the pan. Serve when cool. Use serrated knife to slice.

Makes 16 servings.