6apples,small/medium size, grated (cored, but keep the peel on)
1 1/2teaspoonsground cloves
1cupchopped walnuts, optional
For the homemade Caramel Sauce:
1cupheavy whipping cream
1/2cuplight brown sugar
Preheat oven to 350 degrees F.
In a large bowl, cream together the butter and sugar until well blended. Add the eggs and mix well.
Stir in the freshly grated apple. It may seems like the grated apple is completely taking over the dish - this is a good thing :).
In a separate bowl, mix together the dry ingredients. Add to the wet ingredients and mix, just until incorporated.
Bake in a greased 9x13 inch pan for 40-50 min, or until a toothpick inserted in the center of the cake comes out clean. (Depending on how large your apples were, you may need to cook it a little longer than 50 minutes).
Allow the cake to cool for at least 10 minutes. Serve warm with caramel sauce and whipped cream or ice cream.
For the Caramel Sauce:
Place all of the caramel sauce ingredients in a large glass bowl and stir to combine.
Fill a saucepan with about 2 inches of water and bring it to a boil. Turn it to a low simmer.
Set a glass bowl over the saucepan (or use a double boiler) and simmer the sauce, stirring occasionally, for 1 hour.
Pour into a jar and refrigerate for up to 2 weeks.
Freezing Instructions: Once cooled, cover well and freeze for up to 3 months. Thaw overnight in the fridge. Enjoy cold, or rewarm in the oven on low heat, or warm individual slices in the microwave.