Makes:
12 servings
Total Time:
1 hr 15 min
Submitted by:
Category:
Desserts
Sub Category: Cakes
what you need
- 1/3 cup butter
- 1/3 cup shortening
- 3/4 cup sugar
- 2/3 cup brown sugar
- 1 teaspoon grated lemon peel
- 2 eggs
- 1-1/4 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup unsweetened apple sauce
- 3/4 cup chopped walnuts, toasted
- 2/3 cup finely chopped, peeled, tart apples
- Glaze:
- 3 tablespoons butter
- 3 tablespoons brown sugar
- 3 tablespoons whipping cream
- 3/4 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons chopped walnuts, toasted
make it
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 soda, allspice, nutmeg, and salt; add to creamed mixture alternately with apple sauce. Stir in the walnuts and apple.
Pour into a greased 9- or 10-inch fluted tube bundt pan. Bake at 350°F for 55-60 minutes or until a toothpick inserted near 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 heat; whisk in sugar and vanilla until smooth. Pour over cake; immediately sprinkle with walnuts.
Notes
Instead of walnuts, pecans can be used also.
