Caramel-Glazed Apple-Pecan Pound Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Caramel-Glazed Apple-Pecan Pound Cake
Categories: Cakes, La_times, Frostings, Sauces, Fruits
Yield: 12 Servings

---------------------------LARRY LUTTROPP FVKC70A---------------------------

------------------------L.A.TIMES FOOD SECTION 11/94------------------------
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."

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