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Taffy Apple Bundt Cake




Source of Recipe


nanamitchem






List of Ingredients



• 36 Kraft caramels, divided use
  
• 1 1/2 cups butter
  
• 4 1/2 cups sifted confectioners' sugar
  
• 1 tablespoon vanilla
  
• 6 eggs
  
• 3 1/4 cups all-purpose flour
  
• 2 1/2 teaspoons cinnamon
  
• 1 teaspoon allspice
  
• 1 1/2 cups peeled, coarsely chopped cooking apples (1 large and 2 small apples)
  
• 1/2 cup very finely chopped peanuts
  






Instructions



1. Generously grease and flour a 10" (12 cup) bundt pan. Preheat oven to 325 degrees. Cut 18 caramels into small pieces and set aside.
   
2. In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Add the eggs, one at a time. Gradually add the flour, cinnamon and allspice, blending at low speed until thoroughly combined. Stir in the caramel pieces and apples by hand just until mixed. Pour batter into the prepared pan.
   
3. Bake for 1 hour and 25 minutes to 1 hour and 30 minutes or until a toothpick inserted into center comes out clean. Cool upright on a rack in the pan for atleast 30 minutes. Invert cake and remove from pan. Cool completely.
   
4. Carefully melt the remaining 18 caramels a tablespoon or two of water or milk. Drizzle over the top of the cooled cake. Immediately sprinkle the peanuts over the hot caramel, if using.
   
5. Hint: Caramels are much easier to unwrap and cut when they have been in the freezer for 5 to 10 minutes. Unwrap all 36, cut 18 and leave the other 18 out at room temperature prior to melting.
   
6. Alternate Glaze: In a small bowl, combine: 1 cup confectioners' sugar, 1 tablespoon butter, 1 teaspoon vanilla and 1 to 3 tablespoons water to make glaze of right consistency to pour. Stir until smooth. Drizzle over cooled cake.