I was intrigued by this recipe because I couldn’t imagine how it would turn out. The Bundt pan makes it really pretty, so it’s a nice cake to take to a party or family gathering. The cinnamon and walnuts give it a spicy, holiday flavor.
Preheat the oven to 325°F. Thoroughly grease a 10-inch Bundt pan with Crisco and lightly flour it.
With an electric mixer, beat the sugar, eggs, and oil until smooth. Add the orange juice and mix well. Sift together the flour, salt, baking soda, and cinnamon. Add the flour mixture to the sugar mixture and beat well. Add the vanilla. Stir in the walnuts and apples, until blended. Pour the batter into the pan. Bake for 1 hour and 30 minutes. Remove the cake from the oven, let it cool in the pan for 15 minutes, then turn out onto a cake plate.
For the glaze, combine the butter, sugar, baking soda, and buttermilk in a large saucepan and bring to a boil. Boil the mixture for 5 to 10 minutes, until it thickens slightly and begins to turn light brown. Take off the heat. Using a toothpick, punch 15 or 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving. Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks.
Cakes baked in Bundt pans tend to stick, so liberally grease and flour your pan for a perfect cake.