Title: Caramel-Glazed Apple-Pecan Pound Cake
Categories: Cake Frosting Sauce Fruit
Yield: 12 Servings

2 1/2	c	Green apples; chopped
1	c	Butter; softened
1 1/2	c	Sugar
1 1/2	ts	Vanilla
5		Eggs
2	c	Flour
1	tb	Baking powder
1	tb	Ground cinnamon
3/4	c	Pecans; chopped
CARAMEL SAUCE
1/2	c	Brown sugar; packed
1/2	c	Granulated sugar
1/2	c	Whipping cream
1	tb	Butter

In skillet, lightly saute apple chunks in 2 tablespoons butter. Set aside. In bowl, cream remaining butter with sugar until light and fluffy. Beat in vanilla. Beat in eggs 1 at a time. In bowl sift together flour, baking powder and cinnamon. Stir into butter mixture until blended. Fold in apples and pecans. Spoon into greased and floured bundt pan. Bake at 325 degrees 1 hour, or until wood pick inserted near center comes out clean. Glaze with Caramel Sauce. CARAMEL SAUCE - Combine brown sugar, sugar and whipping cream in medium saucepan. Bring to boil. Cook and stir, about 2 minutes. Remove from heat. Stir in butter until melted. Cool. Then drizzle over cake. Each serving, with Caramel Sauce, contains about: 495 calories; 306 mg sodium; 146 mg cholesterol; 26 grams fat; 62 grams carbohydrates; 6 grams protein; 0. 28 gram fiber. Source: Mayi Brady, L. A. Times Food Stylist and tester. Presented by: L. A. Times Test Kitchen article, "Two of Our Favorite Things", 11/10/94, page H26. "The caramel apples of autumn were the inspiration for this cake developed by Mayi Brady. It took a few tries to come up with just the right texture in the moist apple cake. The drizzled caramel sauce works as frosting. It's a perfect homey cake for cool weather. "

Posted to MM-Recipes Digest V4 #3

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