Jane Miles

12" Dutch Oven

10 Bottom Briquettes

16 Top Briquettes

Serves: 12-15

Beat together 1½ cups sugar, ¾ cup oil, 3 eggs, and 2 teaspoons vanilla. Gradually mix in 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, a pinch (½ of teaspoon) each of ground nutmeg and allspice. Fold in 3 cups of peeled, cored, and sliced tart apples such as Granny Smith (½ slices) and 1 cups chopped walnuts. Pour batter into a 12 inch Dutch oven that has been sprayed with cooking spray (oiled). Bake with 10 charcoal briquettes under the oven and 16 charcoal briquettes on top of the oven for approximately 50-55 minutes or until a toothpick inserted into the center comes out clean.

Meanwhile, for glaze, in a small pan over medium heat, bring 1 cup packed brown sugar, ½ cup butter and ¼ cup milk to a boil stirring until sugar has dissolved. Boil 1 minute. Spoon half of glaze over warm cake, set the remaining glaze aside. Allow the cake to stand for 5 minutes. Top each serving with remaining glaze and whipped topping or ice cream.