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Caramel Apple Cake (D, TNT)
Source: "Taste of Home" Magazine, October/November 1994
Yield: Serves 8-10

1-1/2 cups vegetable oil
1-1/2 cups sugar
1/2 cup packed brown sugar
3 eggs
3 cups flour
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. baking soda
1/2 tsp. salt
3 1/2 cups peeled, diced apples
1 cup chopped walnuts
2 tsp. vanilla extract

Caramel Icing:
1/2 cup packed brown sugar
1/3 cup light cream OR half & half
1/4 cup butter OR margarine
1 dash salt
1 cup confectioners' sugar
Chopped walnuts, optional

Make Cake:
In a mixing bowl, combine oil and sugars. Add eggs, one at a time, beating well after each addition.

Combine dry ingredients; add to batter and stir well. Fold in apples, walnuts and vanilla.

Pour into a greased and floured 10" tube pan.

Bake at 325°F for 1-1/2 hours or until cake tests done. Cool in pan 10 minutes; remove to a wire rack to cool completely.

Make Caramel Icing:
In the top of a double boiler over simmering water, heat brown sugar, cream, butter and salt until sugar is dissolved. Cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with nuts if desired.

Poster's Notes:
This flavorful cake stays moist as long as it lasts, which isn't long!

Posted by Nancy Berry

Nutritional Info Per Serving: N/A