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Print this Recipe    Apple 21

Apple Cake with Caramel Glaze

1 cup butter
2 cups sugar
3 eggs
3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 teaspoons vanilla
3 cups apples, tart, peeled and chopped
1 1/2 cups walnuts, chopped

1/2 cup brown sugar
1/4 cup butter
1/4 cup cream

Cream butter and sugar together until light and fluffy. Add eggs,
one at a time, beating well after each addition. Combine dry
ingredients and add to creamed mixture. Stir in vanilla, apples,
and walnuts. Spoon batter into a greased and floured 10-inch tube
pan OR 9" x 13" pan. Bake at 325! for 70 to 75 minutes or until
tester comes out clean. If using a tube pan, cool on rack for 20
to 30 minutes, then remove cake from pan and cool completely on
rack. If pan cake, cool slightly.

CARAMEL GLAZE: Quantity above is for a tube pan cake. If making
in a 9" x 13" pan, double the quantity pf brown sugar and butter.
Evaporated milk can be substituted for the cream, but DO NOT
substitute margarine for butter. Combine all ingredients in a
saucepan; bring to a boil, stirring occasionally. Boil 3 minutes
without stirring, over medium high heat. Remove from heat. Let
cool 3 to 4 minutes and spoon over cake. Spoon glaze over cake.

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