1 1/2 c. veg. oil
3 eggs
1/8 tsp. ground cloves
1 1/4 tsp. ground cinnamon
1 tsp. baking soda
1 c. whole wheat flour, sifted
3 1/4 c. coarse chunks of peeled and cored Rome Beauty apples
3 tbsp. apple juice
2 c. gran. sugar
2 c. unbleached, all purpose flour
1/4 tsp. ground mace
3/4 tsp. salt
1 1/4 c. shelled walnuts, coarsely chopped
Apple Cider Glaze

Preheat oven to 325 degrees. In a large bowl, beat vegetable oil and sugar until thick and opaque. Add eggs, one at a time, beating well after each. Sift together all purpose flour, cloves, cinnamon, mace, baking soda and salt, then stir in whole wheat. Add to oil and egg mixture and mix well until blended.

Add walnuts, apple chunks and apple juice 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 a cake tester inserted in the center comes out clean. Let cake rest for 10 minutes, then unmold and pour glaze over warm cake. One 10 inch cake, 10 to 12 portions.

APPLE CIDER GLAZE:

4 tbsp. marg.
6 tbsp. gran. sugar
4 tbsp. sweet cider
2 tbsp. heavy cream
2 tbsp. brown sugar
3 tbsp. apple juice
2 tbsp. orange juice

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. 1 1/2 cups glaze.