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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Ingredients:
1/3 cup butter or 1/3 cup margarine, softened |
1/3 cup shortening |
3/4 cup sugar |
2/3 cup packed brown sugar |
1 teaspoon grated lemon, rind of |
2 eggs |
1 1/4 teaspoons vanilla extract |
2 1/4 cups all-purpose flour |
2 teaspoons ground cinnamon |
1 teaspoon baking soda |
1 teaspoon ground allspice |
1 teaspoon ground nutmeg |
1/4 teaspoon salt |
1 cup unsweetened applesauce |
3/4 cup chopped pecans, toasted |
2/3 cup finely chopped peeled tart apple |
3 tablespoons butter or 3 tablespoons margarine |
3 tablespoons brown sugar |
3 tablespoons whipping cream |
3/4 cup confectioners' sugar |
1/2 teaspoon vanilla extract |
2 tablespoons chopped pecans, toasted |
Directions:
1. In a large mixing bowl, cream butter, shortening, sugars and lemon peel until fluffy.
2. Add eggs one at a time, beating well after each addition.
3. Beat in vanilla.
4. Combine the flour, cinnamon, baking soda, allspice, nutmeg and salt; add to creamed mixture alternately with applesauce.
5. Stir in the pecans and apple.
6. Pour into a greased and floured 9- or 10-in. bundt pan.
7. Bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean.
8. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
9. For glaze, in a heavy saucepan, melt butter and brown sugar over low heat.
10. Stir in cream.
11. Cook and stir until mixture comes to a boil; boil for 1 minute.
12. Remove from heat; whisk in sugar and vanilla until smooth, about 1 minute.
13. Pour over cake, immediately sprinkle with pecans.
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