Miss Finney'S Apple Cake

• 3 c. sifted all purpose flour
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 2 c. sugar
• 3 eggs
• 1 1/4 c. vegetable oil
• 1 tsp. vanilla
• 1/4 c. orange juice
• 2 c. grated apples, unpared-fresh
• 1 c. chopped pecans
• 1 c. flaked coconut

1. Sift flour, baking soda and cinnamon onto wax paper.
2. Combine sugar, eggs, oil, vanilla and orange juice in a large bowl.
3. Beat with electric mixer until well blended.
4. Stir in flour mixture until well mixed.
5. Fold in apples, nuts, and coconut.
6. Spoon into a well greased and floured 10 x 4-inch angel cake tube pan.
7. Bake in slow oven 325u0b0 for 1 1/2 hours or until top springs back when lightly pressed with fingertips.
8. Cool in pan or on wire rack 15 minutes.
9. Remove cake from pan to serving plate with a raised edge. Puncture top of cake all over with wooden pick or skewer.
10. Spoon hot Buttermilk Sauce over warm cake several times until cake absorbs most of it.
11. Let stand about an hour before serving.

flour, baking soda, ground cinnamon, sugar, eggs, vegetable oil, vanilla, orange juice, grated apples, pecans, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=188506 (may not work)