INGREDIENTS

INSTRUCTIONS

The glaze spread between the cake layers derives from the old-time
penuche candy, a brown sugarfudge. For an even quicker version, omit
the glaze and spread just the frosting between and over the cake
layers. 12 servings  Position rack in center of oven and preheat to
325!F. Butter two  9-inch diameter cake pans with 2-inch-high sides.
Line pan bottoms  with parchment or waxed paper. Butter paper. Dust
pans with flour;  tap out excess.  For cake: Insert Steel Knife. Place
flour, baking powder, baking soda,  cinnamon, allspice and salt in work
bowl. Process to "sift," about 5  seconds. Add walnuts and chop medium
fine, using on/off turns.  Transfer contents of work bowl to sheet of
waxed paper.  Place apple pieces in work bowl. Process until pureed,
stopping to  scrape down sides of bowl as necessary, about 2 minutes.
Add sugar  and eggs. Process until mixture is thickened, about 1
minute. Add  butter and process until mixture is well blended, about 1
minute.  Scrape down sides of bowl. Add rum and lemon juice. Process to
blend.  Transfer apple mixture to large bowl. Stir in dry ingredients.
Divide  batter between prepared pans. Bake until tester inserted in
center of  cakes comes out clean, about 50 minutes. Cool cakes in pans
on racks  20 minutes. Turn out onto racks and cool.  For glaze: Cook
butter in heavy medium saucepan over medium heat until  light brown,
swirling pan occasionally about 2 minutes. Add brown  sugar and milk
and simmer until blended and mixture thickens,  stirring frequently
about 1 minute. Place powdered sugar and salt in  clean work bowl and
process to remove any lumps. Add hot brown sugar  mixture and vanilla.
Process to mix, about 5 seconds. Add 1  tablespoon sour cream and
process to blend. Add remaining sour cream  if necessary to form
smooth, thin glaze.  Place 1 cake layer on serving platter. Spread with
half of glaze. Top  with second cake layer. Spread with remaining
glaze. Let glaze set for  Meanwhile, prepare frosting. Place syrup, egg
whites, sugar and salt  in top of double boiler over simmering water.
Using electric mixer at  medium speed, beat frosting until it mounds
firmly, about 4 minutes.  Add marshmallows. Beat at lowest speed until
marshmallows are melted  and frosting is smooth about 4 minutes. Remove
from over water. Cool  to room temperature.  Spread frosting over top
and sides of cake. Place walnut halves  around edge of cake. (Can be
prepared 8 hours ahead. Let stand at  room temperature.)  From the
files of Al Rice, North Pole Alaska.    Feb 1994  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 10425
Calories From Fat: 3517
Total Fat: 401.5g
Cholesterol: 1418.6mg
Sodium: 8296mg
Potassium: 2365.5mg
Carbohydrates: 1637.3g
Fiber: 17.5g
Sugar: 1240.2g
Protein: 91.2g