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Glazed Black Walnut Apple Loaf

by in Sep 1992
Glazed Black Walnut Apple Loaf
3 votes, 4.33 avg. rating (84% score)
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Barbara Syme from Peoria, Arizona shared this treasured "first recipe" with us from her early baking days.

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For the Loaf


  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups vegetable oil
  • 1 1/2 cups sugar
  • 1/2 cup light brown sugar, packed
  • 3 cups unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3 1/2 cups tart apples, diced
  • 1 cup black walnuts, chopped


Preheat the oven to 325 degrees, then grease and flour a 10-inch tube or Bundt pan. Set aside.

In a large bowl, combine the eggs, vanilla, oil, and sugars. Beat on medium speed until thick and foamy.

In a separate bowl, whisk together the flour, baking soda, spices, and salt. Add the apples and nuts and toss to coat.

Gradually add the flour mixture to the beaten mixture, stirring by hand until just combined.

Pour the batter into the prepared pan and bake for 1 hour and 15 minutes, or until a toothpick inserted into the center of the ring comes out clean.

Transfer the pan to a wire rack to cool for 15 minutes before inverting the cake onto the wire rack (then flip it right side up) to cool completely.

For the Glaze


  • 3 tablespoons heavy cream
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon vanilla


Combine all of the glaze ingredients in a heavy saucepan, then cook over moderate heat until it boils. Boil for 1 minute, stirring occasionally.

Set the wire rack with the cake on it over a piece of parchment or wax paper, then drizzles the warm glaze over the top of the cake, letting it run down the sides.

Once the glaze has hardened, cover and refrigerate overnight if possible to let the flavors develop for a more pronounced taste. Keep unused portion covered and refrigerated.
Updated Thursday, December 6th, 2012

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