The Honorable Bob Goodlatte

United States Representative, Virginia

Specialty Recipe

Shenandoah Valley Apple Cake

This cake has been a favorite of our family. Its aroma in our kitchen signals the approach of Fall. The Shenandoah Valley, Alleghany Highlands, Roanoke and Lynchburg, which I am privileged to represent in Congress, are beautiful any time of the year, but are especially vibrant when autumn colors our mountains. For generations, travelers have enjoyed the natural beauty, bounty and hospitality of our area. You are cordially invited to explore and enjoy this beautiful part of Virginia. Sincerely, Bob Goodlatte, Sixth District of Virginia

Ingredients

3 cups chopped Virginia apples (tart)

2 large eggs

1 cup oil

2 cups sugar

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup chopped nuts

3 teaspoons sugar mixed with

1 teaspoon cinnamon for coating the tube/bundt pan

Prepare the pan in advance by greasing and then shaking the sugar-cinnamon mixture until the sides and bottom are well coated.

Combine oil and sugar until well mixed. Add eggs, beating well after each is added. In a separate bowl, combine flour, cinnamon, nutmeg, baking soda, and salt. Add vanilla to egg/sugar mixture and mix well. Slowly add the well blended flour mixture into the oil/sugar. Add the apples and nuts.

Pour batter into pan and bake at 325 degrees for 1-3/4 hours.

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