| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains, Dairy | Apples | 1 | Servings | |
INGREDIENTS
| 2 | c | Sugar |
| 1 | c | Vegetable oil |
| 2 | lg | Eggs |
| 1/4 | c | Lemon juice |
| 3 | c | All-purpose flour |
| 1 1/4 | ts | Baking soda |
| 1 | ts | Salt |
| 3 | lg | Cooking apples; peeled and chopped |
| 1 | c | Chopped pecans or walnuts |
| 2 | ts | Vanilla extract |
| 1/2 | c | Butter or margarine |
| 1 | c | Firmly packed brown sugar |
| 1/4 | c | Evaporated milk |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
CARAMEL GLAZE Beat first 4 ingredients at medium speed with an electric mixer until blended. Add flour, soda, and salt, beating well. Stir in apple, pecans, and vanilla. Spoon into a greased and floured 12-cup Bundt pan. Bake at 325° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack. Drizzle with Caramel Glaze. Makes 1 (10-inch) cake. Caramel Glaze Bring all ingredients to a boil in a heavy saucepan over medium heat, and cook 2 1/2 to 3 minutes or until mixture reaches 220°. Cool. Makes 1 cup. Notes: Select tart, green-skinned Granny Smiths for cakes and pies. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1031 by Suzy Wert <SuzyWert@aol.com> on Jan 22, 1998
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