- 3 cups all-purpose flour*
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 tablespoon + 1 teaspoon cinnamon (Vietnamese preferred)
- 1/2 teaspoon cardamom (optional)
- 1 cup vegetable oil (can be extra virgin olive oil, avocado oil or other)
- 4 large eggs
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon salt
- 2 1/2 cups applesauce (use a 24 oz container)
- 2 teaspoons vanilla extract
- 1 cup Imperial Sugar Confectioners Powdered Sugar
- 1 tablespoon + 1 teaspoon water
- 1 teaspoon vanilla extract
- 1 recipe Candied Pecans (or use walnuts in same amounts)
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 340°F.
- Butter and flour a 10-inch angel food cake pan or a 10-inch Bundt pan. Set aside.
- Sift together flour, baking powder, baking soda, cinnamon, and cardamom (if using). Set aside.
- In a bowl large enough to hold all ingredients whisk oil and eggs together until well blended.
- Whisk in sugar, salt, applesauce, and vanilla extract.
- Add dry ingredients and stir until combined.
- Transfer to prepared pan and place in oven. After 40-45 minutes of baking consider draping surface of cake with parchment paper or buttered aluminum foil, this will prevent cake from getting too dark. Cake will be deep brown as it contains a relatively large amount of baking soda which darkens, but at the same time tenderizes cake.
- Remove cake when center bounces back when lightly pressed with a finger, about 60-65 minutes.
- Let cake cool about 15-20 minutes before removing from pan.
- For icing whisk together powdered sugar, water, and vanilla. Spoon onto cake.
- While icing is still wet decorate with candied nuts.