Apple-Walnut Cake with Caramel Glaze

16 servings | Prep Time: 25 Minutes | Start to Finish: 2 Hours 15 Minutes

• Cake
• 2 cups packed brown sugar
• 1½ cups vegetable oil
• 3 eggs
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon salt
• ¼ teaspoon ground cloves
• 1 cup chopped walnuts
• 2 large apples, peeled, shredded (about 2 cups)
• Glaze
• 2 tablespoons butter, softened
• 1 cup powdered sugar
• 3 tablespoons butterscotch-caramel topping
• 1 tablespoon milk
• Additional ground cinnamon, if desired

1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.

2 In large bowl, beat brown sugar, oil and eggs with electric mixer on medium speed until light and fluffy. Add all remaining cake ingredients except walnuts and apples; beat on low speed until smooth. With spoon, gently stir in walnuts and apples. Spoon batter into pan.

3 Bake 1 hour to 1 hour 10 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool 30 minutes.

4 Meanwhile, in medium bowl, beat all glaze ingredients except cinnamon until smooth. Pour glaze over top of cake, allowing some to run down side. Sprinkle with cinnamon.

1 Serving: Calories 500; Total Fat 28g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 45mg; Sodium 240mg; Total Carbohydrate 58g (Dietary Fiber 2g); Protein 5g Exchanges: 1 Starch, 3 Other Carbohydrate, 5½ Fat Carbohydrate Choices: 4

Sweet Secret If you see spots in the pan where the flour didn’t stick, it’s because there wasn’t any shortening there for it to stick to. Be sure to go over those areas with both shortening and flour before putting the cake batter in the pan so the cake will release cleanly.