Apple Spice Bundt Cake with Maple Glaze

For the cake: Preheat oven to 325 F.

In a large bowl using an electric mixer, beat butter, oil, and both sugars until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the vanilla until it is combined.

Add the flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg. Mix to combine. Gently stir in the peeled, shredded apples.

Generously grease and flour a standard size bundt cake pan. Transfer the batter to the bundt pan and use a spatula to gently even out the top.

Bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool on a wire rack for 20 minutes before flipping the cake to remove the cake from the pan. Completely cool the cake on a wire rack. You can freeze the cake before icing by wrapping the cooled cake tightly in plastic wrap.

For the maple glaze: Sift the icing sugar into a small bowl. This will prevent any lumps in your icing. Add the milk and maple extract. Mix well to combine. Drizzle the glaze over the cooled cake.