Diva Tasting: Autumn Pound Cake…

Autumn Pound Cake with Caramel Glaze

2 Cups White Sugar

1 ½ Cups Vegetable Oil

2 Teaspoons Vanilla Extract

4 Large Eggs

3 Cups All-Purpose Flour

1 Teaspoon Baking Soda

1 Teaspoon Ground Cinnamon

1 Teaspoon Salt

1 Cup Apple Butter

1 Cup Chopped Walnuts

Glaze

½ Cup Butter

2 Teaspoons Milk

½ Cup Brown Sugar

Directions

Step 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.

Step 2 In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apple butter and walnuts using a spoon. Pour into the prepared pan.

Step 3 Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.

Step 4 Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.

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