"This recipe is a great way to use the delicious Georgia apples and pecans we have fresh in the area. This moist cake gets better every day and will make your guests ask for seconds." – Lori Kukler, Duluth

Ingredients

1 1/2 cup sugar

1 cup vegetable oil

1/2 cup butter, softened

3 eggs

3 cups all-purpose flour

1/2 tsp. salt

1 tsp. baking soda

1 tsp. vanilla extract

1 cup golden raisins

2 cups peeled and cored apples, cut in small pieces (Granny Smith or another tart apple preferred)

1 cup pecans, chopped

1 cup flaked sweetened coconut (optional)

Glaze Ingredients:

1 cup brown sugar

1/2 cup butter

1/4 cup milk

Directions:

Preheat oven to 325 degrees. Grease and flour one 10-inch Bundt pan. In a large bowl, combine vegetable oil, butter and sugar and beat well with a mixer. Add eggs one at a time to mixture until well combined, then stir in flour, baking soda, salt and vanilla extract. Add apples, pecans, raisins, and coconut to mixture. Stir until combined.

Pour mixture into prepared pan and bake for 90 minutes. Let pan cool for 30 minutes and prepare glaze. In a small sauce pan over medium heat, combine brown sugar, butter and milk and bring to boil. Remove from heat. Place the still warm cake on a plate and pour the glaze over the top, allowing the glaze to drip down the sides of the cake.

Send your best Thanksgiving dinner recipe: Email to [email protected] or mail to Cooperative Cooking, Jackson EMC, PO Box 38, Jefferson, GA 30549