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The Apple Barn Fresh Apple Pound Cake

Serves: 23
Total Calories: 320

Ingredients

3 cups all-purpose flour, spooned into cup
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups corn oil
2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cups pecans, chopped medium-fine
2 cups pared apples, finely chopped
Brown Sugar Topping
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BROWN SUGAR TOPPING:
1/2 cup butter or margarine
1/2 cup light brown sugar, lightly packed
2 teaspoons milk

Directions:

Sift flour, soda, and salt onto a platter or waxed paper. In a large bowl, beat oil, sugar, eggs, and vanilla at medium speed of electric mixer for 3 or 4 minutes until well blended. Gradually add flour mixture; beat until smooth. Fold in pecans and apples. Pour batter into a greased and floured (10-inch) Bundt pan. Bake in a preheated 325° oven about 1 hour 20 minutes, or until cake tests done. Cool on wire rack 20 minutes.

For festive occasions, dribble brown sugar topping over warm cake. For an elegant dessert, slice cake and top each serving with baked custard. This cake is marvelous plain. Serve warm or cold. Store cake in foil or tin can for a day or two. To keep longer, refrigerate and bring to room temperature before serving. Fresh apples tend to mold easily.

Brown Sugar Topping:
Combine all ingredients and bring to a boil over medium heat; cook 2 minutes, stirring constantly. Spoon hot sugar mixture over warm cake.

Nutritional Facts:

Serves: 23
Total Calories: 320
Calories from Fat: 177

This The Apple Barn Fresh Apple Pound Cake recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.


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