"OPEN CLASS BAKING"
~ Sweepstakes and 1st Place Winners ~
Elkhart Co. Fair
Single Layer – Pound, Loaf or Bundt
"1st Place Sweepstakes"
Deb Parcell, Goshen
1 c. apple butter
¼ c. pecans, chopped and toasted
1 ½ c. butter, softened
8 oz. cream cheese, softened
6 eggs
2 tsp. vanilla
3 c. flour
Caramel Icing:
½ c. brown sugar
¼ c. butter
3 Tbsp. milk
1 tsp. vanilla
1 c. powdered sugar
Mix apple butter and pecans; set aside. Cream butter and cream cheese for 3 minutes. Add eggs, one at a time, just until blended. Add vanilla. Mix in flour.
Pour half the batter in greased and floured 14-cup Bundt pan. Make narrow trench in batter and fill with apple butter mixture. Top with remaining batter.
Bake at 325° until long pick inserted in center comes out clean (1 ¼ to 1 ½ hours). Cool 10 minutes. Turn out of pan and cool completely.
For caramel icing: Mix brown sugar, butter and milk in a saucepan and bring to a boil over medium heat. Boil 1 minute, Beat in vanilla and powdered sugar, beating until thickened. Pour over cake. Garnish with dried apple chips, if desired.