Jane has shared this secret recipe for Apple Cake, and also courtesy of King Arthur Flour Company.

INGREDIENTS:
½ cup chopped walnuts
1/3 cup packed brown sugar
1 cup flaked coconut
2 ½ cups unbleached all purpose flour
1 ½ cups sugar
1 ½ teaspoons baking soda
1 teaspoon salt
½ teaspoon baking powder
¼ teaspoon cinnamon
2 large eggs
½ cup evaporated milk
½ cup water
2 cups finely shredded peeled apples

CARAMEL TOPPING:
1/3 cup packed brown sugar
¼ cup evaporated milk
2 tablespoons butter

DIRECTIONS:  In a small bowl combined the walnuts, brown sugar, and coconut and set aside.  In another bowl combined the next six ingredients.  Stir into dry ingredients just until moistened.

Pour into a greased 13 x 9 inch baking dish.  Sprinkle with nut mixture.  Bake at 325 for 45-50 minutes until a toothpick inserted near the center comes out clean.

Meanwhile, in a heavy saucepan combine the topping ingredients and cook over medium heat until sugar is dissolved and the mixture has thickened slightly, about 6 minutes.  Be sure to stir constantly.

Piece holes with a fork in the top of the hot cake and immediately spoon the topping over the cake.  Cool completely on a wire rack.  Makes about 12 to 15 servings.

HINT:  You can make a second batch of the topping to serve warm over the cake pieces when serving.

E-Z TURKEY:  In the meantime, I can't resist sharing my favorite two-ingredient recipe for your Thanksgiving turkey.  You only need a fresh or completely thawed turkey of any size and a pound of real bacon.  Okay, yes, you will need a roasting pan.  You merely cover the top of the turkey (legs and wings too) with slices of bacon and stick it in a 350 degree oven until the timer pops out.  If you think the bacon is getting too dark, just throw a sheet of foil over the top for the final roasting period.  The hidden bonus in this recipe:  lots of bacon for those turkey and bacon sandwiches later on.