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Apple Spice Bundt Cake




Source of Recipe


Taste of Home Oct/Nov 2003


List of Ingredients




1/3 cup butter or margarine, 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 teaspoons 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 tart apple, finely chopped and peeled

BROWN SUGAR GLAZE
3 tablespoons butter or margarine
3 tablespoons brown sugar
3 tablespoons whipping cream
3/4 cup confectioner's sugar
1/2 teaspoon vanilla extract
2 tablespoons chopped pecans, toasted


Recipe



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.

Pour into a greased and floured 9- or 10-in. 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.

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. Yield: 12 servings.