Who doesn't like a bundt cake?

It's a bundt cake or two, courtesy of the Salt Lake Tribune.

Apple Bundt
5 medium apples (a mix of Granny Smith, Gala and Macintosh), peeled and diced
2 1/2 cups, plus 5 tablespoons granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon mace
1 tablespoon freshly squeezed lemon juice
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup vegetable oil
4 large eggs
1/4 cup orange juice
1 tablespoon orange peel
1 teaspoon vanilla extract

Heat oven to 350 degrees. Prepare a 12-cup Bundt pan using butter and flour or Baker's joy. Set aside.
Mix apple pieces, 5 tablespoons sugar, cinnamon, mace and lemon juice. Set aside.
Blend flour, baking powder and salt, set aside.
Combine 2 1/2 cups sugar, oil , eggs, orange juice, orange peel and vanilla in a large bowl. Stir flour mixture into egg mixture, mixing thoroughly.
Pour 1/3 of the batter into the pan. Layer with half the apples. Pour another of the batter over the top. Sprinkle on remaining apples. Top with the last 1/3 of batter.
Bake for 90 minutes or until a toothpick inserted into the cake comes out clean. Cool in pan for 10 minutes before inverting onto a cooling rack for one hour. (This dense cake will become to heavy if left to cool on a serving platter. It is sturdy enough to withstand being moved after it has cooled.)
Dust with confectioners sugar and serve with a dollop of whipped cream.
Makes 10 to 12 servings.


Tunnel of fudge cake
Cake:
1 3/4 cups butter, softened
1 3/4 cups granulated sugar
6 eggs
2 cups confectioners' sugar
2 1/4 cups all-purpose flour
3/4 cup cocoa
2 cups chopped walnuts*
Glaze:
3/4 cup confectioners' sugar
1/4 cup cocoa
1 1/2 to 2 tablespoons milk

Heat oven to 350 degrees. Grease and flour a 12-cup Bundt pan. In large bowl, beat butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar; blend well. By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly. Bake at 350 degrees for 58-62 minutes**. Cool upright in pan on cooling rack 1 hour, invert onto serving plate. Cool completely.
In small bowl, combine glaze ingredients until well blended. Spoon over top of cake, allowing some to run down sides. Store tightly covered. 16 servings.
*Nuts are essential for the success of the recipe.
**Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.
High Altitude: Above 3,500 feet; Increase flour to 2 1/4 cups plus 3 tablespoons.