4 cups peeled & diced Rome apples (dice = size of a shelled almond)1½ cups of sugar
1 cup chopped pecans
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Mix the above ingredients, in a large mixing bowl and let them stand at room temperature for one hour (it will make extra juice which you will use in the batter).
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3 cups all purpose flour
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon salt
2 teaspoons baking soda
2 teaspoons vanilla extract
1 cup vegetable oil
2 eggs, lightly beaten
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Mix the wet ingredients together and gently stir the mixture into the apples with juice, add the dry ingredients and stir with wooden spoon just until everything is incorporated.
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Pour the batter into a greased and floured angel food pan. Bake at 350 for 1 hour 15 minutes, remove from pan immediately.
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