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INGREDIENTS

5 Eggs
3/4 c Pecans ; Chopped
LARRY LUTTROPP
1 c Butter ; softened
L.A.TIMES FOOD SECTION
2 c Flour
CARAMEL SAUCE
1 tb Ground cinnamon
1 1/2 ts Vanilla
1/2 c Whipping cream
1 tb Butter
1 1/2 c Sugar
1/2 c Granulated sugar
2 1/2 c Green apples ; chopped
1 tb Baking Powder
1/2 c Brown Sugar ; packed

Servings

INSTRUCTIONS

In skillet, lightly saute apple chunks in 2 tablespoons butter. Set aside. In bowl, cream remaining butter with sugar until light and fluffy. Beat in vanilla. Beat in eggs 1 at a time. In bowl sift together flour, baking powder and cinnamon. Stir into butter mixture until blended. Fold in apples and pecans. Spoon into greased and floured bundt pan. Bake at 325 degrees 1 hour, or until wood pick inserted near center comes out clean. Glaze with Caramel Sauce. CARAMEL SAUCE - Combine brown sugar, sugar and whipping cream in medium saucepan. Bring to boil. Cook and stir, about 2 minutes. Remove from heat. Stir in butter until melted. Cool. Then drizzle over cake. Each serving, with Caramel Sauce, contains about: 495 calories; 306 mg sodium; 146 mg cholesterol; 26 grams fat; 62 grams carbohydrates; 6 grams protein; 0.28 gram fiber. Source: Mayi Brady, L.A. Times Food Stylist and tester. Presented by: L.A. Times Test Kitchen article, "Two of Our Favorite Things", 11/10/94, page H26. "The caramel apples of autumn were the inspiration for this cake developed by Mayi Brady. It took a few tries to come up with just the right texture in the moist apple cake. The drizzled caramel sauce works as frosting. Its a perfect homey cake for cool weather." Posted to MC-Recipe Digest V1 #777 by Nancy Berry on Sep 09, 1997

NOTES

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Caramel-Glazed Apple-Pecan Pound Cake

5  Eggs 
3/4 c Pecans Chopped
  LARRY LUTTROPP 
1 c Butter softened
  L.A.TIMES FOOD SECTION 
2 c Flour 
  CARAMEL SAUCE 
1 tb Ground cinnamon 
1 1/2 ts Vanilla 
1/2 c Whipping cream 
1 tb Butter 
1 1/2 c Sugar 
1/2 c Granulated sugar 
2 1/2 c Green apples chopped
1 tb Baking Powder 
1/2 c Brown Sugar packed

In skillet, lightly saute apple chunks in 2 tablespoons butter. Set aside.  In bowl, cream remaining butter with sugar until light and fluffy. Beat in  vanilla. Beat in eggs 1 at a time. In bowl sift together flour, baking  powder and cinnamon. Stir into butter mixture until blended. Fold in apples  and pecans. Spoon into greased and floured bundt pan. Bake at 325 degrees 1  hour, or until wood pick inserted near center comes out clean. Glaze with  Caramel Sauce.    CARAMEL SAUCE - Combine brown sugar, sugar and whipping cream in medium  saucepan. Bring to boil. Cook and stir, about 2 minutes. Remove from heat.  Stir in butter until melted. Cool. Then drizzle over cake.    Each serving, with Caramel Sauce, contains about: 495 calories; 306 mg  sodium; 146 mg cholesterol; 26 grams fat; 62 grams carbohydrates; 6 grams  protein; 0.28 gram fiber. Source: Mayi Brady, L.A. Times Food Stylist and  tester.    Presented by: L.A. Times Test Kitchen article, "Two of Our Favorite  Things", 11/10/94, page H26.    "The caramel apples of autumn were the inspiration for this cake developed  by Mayi Brady. It took a few tries to come up with just the right texture  in the moist apple cake. The drizzled caramel sauce works as frosting. Its  a perfect homey cake for cool weather."  Posted to MC-Recipe Digest V1 #777 by Nancy Berry <nlberry@prodigy.net> on  Sep 09, 1997

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Nutrition

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Serving Size: 1 Serving (321g)
Recipe Makes: 12

Calories: 852
Calories from Fat: 295 (35%)

Amt Per Serving		% DV

	Total Fat 32.8g	44 %
	Saturated Fat 14.6g	73 %
	Monounsaturated Fat 11.3g
	Polyunsanturated Fat 3.7g
Cholesterol 487.3mg		150 %
Sodium 359.5mg		12 %
Potassium 280.5mg		7 %
Total Carbohydrate 127.4g		37 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 124.6g
Protein 16.7g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 852

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