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Caramel Icing

Caramel Icing
When I go to potlucks, family gatherings or on hunting and fishing trips with my husband and son, this cake is one of my favorite desserts to bring. The flavorful cake stays moist as long as it lasts, which isn't long! -Marilyn Paradis, Woodburn, Oregon
12-16 ServingsPrep: 30 min. Bake: 1-1/2 hours + cooling

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.
© Taste of Home 2009 Tasteofhome Logo

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Caramel Icing (continued)

Directions (continued)

  • 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.
Nutrition Facts: 1 serving (1 piece) equals 528 calories, 29 g fat (5 g saturated fat), 50 mg cholesterol, 211 mg sodium, 63 g carbohydrate, 2 g fiber, 6 g protein.
© Taste of Home 2009 Tasteofhome Logo