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-CARMEL-
1/2 c Firmly packed brown sugar
1/4 c Butter/margarine
8oz carton heavy whipped..
Cream, divided
1/3 c Chopped pecans
CAKE
1 pk Applecinnamon quick breadmix
1 c Chopped, peeled apple
3/4 c Water
3 tb Irish whiskey or water
1/4 c Oil
Egg
TOPPING
Remaining heavy whipping crm
2 tb Powdered sugar
2 tb Irish Whiskey, if desired
Cinnamon, if desired
Heat oven to 350F. In small sauce pan over low heat, combine brown
sugar, butter and 2 TBS whipping cream. Cook and stir just until
butter is melted. Remove from heat; stir in pecans. Pour mixture into
bottom of ungreased 9-in round cake pan or 9-in square pan. Set
aside. In large bowl, combine all cake ingredients. Stir 50-75
strokes by hand until mix is moistened. Carefully spoon batter over
caramel mixture, making sure caramel is completely covered. Bake at
350F for 40-50 minutes or until toothpick inserted in center comes
out clean. Cool 1 minute; invert onto serving plate. Cool Just before
serving, in small bowl, beat remaining whipping cream until soft
peaks form. Add powdered sugar and whiskey. Beat until stiff peaks
form. Spread whipped cream mixture on top of cake. Sprinkle lightly
with cinnamon. Store in refrigerator. SOURCE: GRIT, 3/15/92
Yields
10 Servings
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