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Apple Spice Bundt Cake cont.
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3 tablespoons heavy whipping cream
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 tablespoons chopped pecans, toasted
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 powder, 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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |