This cake is a favorite of my mother. She passed the recipe to me and now I bake it for her for special occasions. It's perfect for breakfast, with a hot cup of coffee or as a special dessert, warmed with a scoop of vanilla ice cream. Cake and pie lovers unite over this spectacular cake. This cake has now become a favorite of my 10 year old daughter and I can see, by her enthusiasm every time I make it, that she'll be baking it for me in no time.
Preheat oven to 350 degrees Farenheit. Put rack in center of oven.
In large mixing bowl, combine canola oil, orange juice, and sugar. Mix well with a hand mixer. Add eggs, one at a time, mixing thoroughly between additions. Add salt and baking soda and mix lightly. With hand mixer on med-low, gradually add flour one cup at a time. Set batter aside.
Peel and core apples. Cut them into 1/4 inch slices. In separate bowl, combine apples, 1/2 cup granulated sugar, cinnamon and walnuts. Stir to combine.
Grease and flour a tube pan. Pour 1/2 of batter into the pan. Spoon 1/2 of the apple-walnut mixture on top of batter in pan. Pour half of remaining batter over apple-walnut mix already in the pan. Spoon remaining apple-walnut mixture on top of batter in pan. Finish with pouring remaining batter over the apple-walnut mixture.
Place cake pan in center of rack. Bake at 350 degrees Farenheit for 2 hours. Check top of cake after 1 hour 45 min. If top begins to burn, turn off oven and open door slightly and remove in 15 minutes. Cool cake, in pan, on cooling rack, for 2 hours. Run a knife around edge of cake pan to loosen. Turn pan to remove cake but turn cake back onto a plate. Dust with confectioner's sugar. Serve warm or at room temperature.