Taffy Apple Poundcake
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Southern Recipe Restoration Project
Sonya Jones, owner of Sweet Auburn Bread Co., and baker and writer Deborah Geering tested and adapted several old family recipes to the modern kitchen, including this one. The recipe was submitted by Joyce Osborne, home health director for DeKalb Medical Center. "This cake reminds me of the fall season and caramel apples, " wrote Osborne. "We only made caramel apples as a treat at Halloween, so eating this cake was like having caramel apples any time of the year."
Hands on time: 30 minutes Total time: 1 hour and 30 minutes Serves: 12
18 Kraft caramels
1 1/2 cups (3 sticks) butter
5 cups sifted confectioners' sugar, divided use
1 tablespoon vanilla extract
3 1/4 cups all-purpose flour
2 1/2 teaspoons cinnamon
1 teaspoon allspice
1 1/2 cups peeled and coarsely chopped cooking apples (about 1 large or 2 small apples)
Generously grease a 10-inch bundt pan. Preheat the oven to 325 degrees. Cut each caramel into small pieces and set aside. In a large mixing bowl, cream together the butter, 4 1/2 cups confectioners' sugar and vanilla until light and fluffy. Add the eggs, one at a time, then gradually add the flour, cinnamon and allspice while blending at low speed until thoroughly combined. Stir in the caramel pieces and apples by hand just until mixed. Pour the batter into the prepared pan. Bake for 85-90 minutes, until a toothpick inserted into the center comes out clean. Cool upright on a rack in the pan for 15 minutes, then invert cake and remove from pan. Cool completely. In a small bowl, combine the remaining 1/2 cup confectioners' sugar with enough water to make a glaze just thin enough to pour, about 1 to 2 teaspoons. Stir until smooth; drizzle over cooled cake.
Per serving: 588 calories (percent of calories from fat, 40), 7 grams protein, 83 grams carbohydrates, 2 grams fiber, 26 grams fat (16 grams saturated), 156 milligrams cholesterol, 277 milligrams sodium.
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