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Apple Pound Cake with Caramelized Mixed Fruit
Serves 8-10

3 cups all purpose flour
1 Tbsp baking soda
1 tsp salt
1-1/2 cups olive oil
2 cups sugar
3 eggs
2 Tbsp vanilla
2 cups peeled, cored and chopped Granny Smith apple
1 cup chopped and toasted almonds

1/2 cup butter
2 Tbsp milk
1/2 cup firmly packed brown sugar

1 cup water
4 apple tea bags
1 cup sugar
1-1/2 lb cored and sliced Granny Smith apples
1 lb cored and sliced pears
1/2 cup dried apricots, halved
1/2 cup dried sour cherries
1/4 cup diced crystallized ginger
1 cup apple cider
2 Tbsp lemon juice
1 cinnamon stick, broken in half
2 Tbsp Amaretto liqueur

Spray a 10 x 4-Bundt pan or angel food pan well with cooking spray.
Heat oven to 325 degrees F. To make cake: Stir together flour,
baking soda and salt. In a large bowl at medium speed, beat together
oil, sugar, eggs and vanilla until creamy. Gradually stir in flour
mixture. Fold in apples and almonds. Pour mixture into prepared
cake pan. Bake 1 hour and 20 minutes or until toothpick inserted
in center comes out clean. Cool cake in pan on a wire rack for 20
minutes. Loosen cake from pan, and invert onto a cake plate.

Meanwhile, in a small saucepan combine cake topping ingredients,
and bring to a boil. Boil slowly for 2 minutes. Spoon mixture over
cake, and cool completely.

Bring water to boil. Steep tea 10 minutes, then strain tea. Place
sugar in a heavy, large skillet. Cook over medium-low heat until
sugar starts to melt, shaking pan occasionally. Stir until sugar
melts completely and caramelizes to a deep amber syrup. Add apples
and pears; syrup will harden. Increase heat to medium. Cook until
caramel melts, stirring occasionally, about 5 minutes. Add apricots,
cherries and ginger. Simmer 5 more minutes. Add apple cider and
lemon juice, cinnamon stick and tea. Simmer until fruit is tender,
about 10 minutes. Remove from heat. Discard cinnamon stick and stir
in Amaretto.

Serve cake warm, with hot fruit. You can also add ice cream or
whipped cream if you like.

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