| 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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