2 eggs
1 c. salad oil
2 c. sugar
1 tsp. vanilla extract
1 tsp. baking soda
1 tbsp. water
2 c. all-purpose flour
2 tsp. cinnamon
3/4 tsp. salt
Pinch of nutmeg
4 c. peeled, cubed apples
1 c. chopped walnuts or pecans
Confectioners' sugar

Best served the next day, this cake can also be made with fresh pears. Just eliminate the nuts.

Preheat oven to 350 degrees. Grease a 9x13 inch baking pan. In large mixer bowl, beat eggs with oil until thoroughly blended. Add sugar, vanilla, baking soda and water; beat until light and fluffy. Add flour, cinnamon, salt and nutmeg; beat just until smooth. Fold in apples and nuts; dough will be very stiff. Spread evenly into prepared pan.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cover and store at room temperature at least 24 hours before serving. Sprinkle with confectioners' sugar.