---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Caramel-Glazed Apple-Pecan Pound Cake
  Categories: Cakes, La_times, Frostings, Sauces, Fruits
       Yield: 12 Servings
  
 ---------------------------LARRY LUTTROPP FVKC70A---------------------------
 
 ------------------------L.A.TIMES FOOD SECTION 11/94------------------------
   2 1/2 c  Green apples; chopped
       1 c  Butter; softened
   1 1/2 c  Sugar
   1 1/2 ts Vanilla
       5    Eggs
       2 c  Flour
       1 tb Baking powder
       1 tb Ground cinnamon
     3/4 c  Pecans, chopped
 
 -------------------------------CARAMEL SAUCE-------------------------------
     1/2 c  Brown sugar; packed
     1/2 c  Granulated sugar
     1/2 c  Whipping cream
       1 tb Butter
  
      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. It’s a perfect homey cake for cool weather.”
  
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