Caramel Icing Recipe

Ingredients

• 1-1/2 cups canola oil
• 1-1/2 cups sugar
• 1/2 cup packed brown sugar
• 3 eggs
• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 3-1/2 cups diced peeled apples
• 1 cup chopped walnuts
• 2 teaspoons vanilla extract
• CARAMEL ICING:
• 1/2 cup packed brown sugar
• 1/3 cup half-and-half cream
• 1/4 cup butter, cubed
• Dash salt
• 1 cup confectioners' sugar
• Chopped walnuts, optional

Directions

• In a large bowl, combine oil and sugars until well blended. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla.
• Pour into a greased and floured 10-in. tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
• In a small heavy saucepan, combine the brown sugar, cream, butter and salt until smooth. Cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with nuts if desired. Yield: 12-16 servings.

Caramel Icing published in Taste of Home October/November 1994, p39