Apple Spice Bundt Cake |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 | |||||||||
| INGREDIENTS: | ||
| 1/3 cup butter, softened | 1/3 cup shortening | 3/4 cup sugar |
| 2/3 cup packed brown sugar | 1 teaspoon grated lemon peel | 2 eggs |
| 1-1/4 tespoons vanilla extract | 2-1/4 cups all-purpose flour | 2 teaspoons ground cinnamon |
| 1 teaspoon baking soda | 1 teaspoon ground allspice | 1 teaspoon ground nutmeg |
| 1/4 teaspoon salt | 1 cup unsweetened applesauce | 3/4 cup chopped pecans, toasted |
| 2/3 cup finely chopped peeled tart apple | BROWN SUGAR GLAZE: 3 tablespoons butter | 3 tablespoons brown sugar |
| 3 tablespoons heavy whipping cream | 3/4 cup confectioners' sugar | 1/2 teaspoon vanilla extract |
| 2 tablespoons chopped pecans, toasted | ||
| 1 | In a large mixing bowl, cream butter, shortening, sugars and lemon peel until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cinnamon, baking soda, allspice, nutmeg and salt; add to creamed mixture alternately with applesauce. stir in the pecans and apple. |
| 2 | Pour into a greased and floured 9 or 10-inch fluted tube pan. Bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. |
| 3 | For glaze, in a heavy saucepan, melt butter and brown sugar over low heat. Stir in cream. Cook and stir until mixture comes to a boil; boil for 1 minute. Remove from the heat; whisk in sugar and vanilla until smooth, about 1 minute. Pour over cake; immediately sprinkle with pecans. |