GLAZE
1/2 c Honey
1/2 c Sugar
1/4 c Water
2 tb Lemon juice
1 Cinnamon stick
CAKE
2 1/2 To 3 cups
–
1 c Butter, softened — (divided
Use)
1 1/2 c Sugar
1 1/2 ts Vanilla
5 Eggs
2 c Flour
1 tb Baking powder
1 tb Ground cinnamon
3/4 c Chopped pecans
Green apples, peeled, cored
In 1-cubes
TO MAKE GLAZE…..In a small saucepan, heat the honey, sugar, water, lemon
juice, and cinnamon stick. Let simmer 10 minutes, then cool. Remove
cinnamon stick. TO MAKE CAKE…… 1. In a skillet, lightly saute apple
chunks in 2 tablespoons butter. Set aside. 2. In a bowl, cream
remaining butter with sugar until light and fluffy. Beat in vanilla. Beat
in eggs one at a time. 3. In a bowl, sift together flour, baking powder and
cinnamon. Stir into butter mixture until blended. 4. Fold in apples and
pecans. 5. Spoon into greased and floured bundt pan. Bake at 325 degrees
for 1 hour, or until a wooden pick inserted near the center comes out
clean. 6. Let cool 30 minutes. Separate cake from pan using a knife, then
invert cake onto a platter 7. With a pastry brush, paint warm cake with
cooled glaze. Repeat until all the glaze is used up. The cake can be frozen
at this point. To defrost, place cake in refrigerator the day you plan to
serve it. 8. To serve, surround the cake with fresh green apple slices that
have been dipped in citrus juice to prevent discoloration. If any of you
decide to make this cake, let me know and I’ll tell Edie. She’d like that.
God Bless……Louise King
Yields
1 Servings