How to make it

  • Preheat oven to 325 F. Lightly coat 10-inch fluted tube pan with cooking spray; lightly sprinkle with flour. Set aside. In a large bowl combine the 3 cups flour, cinnamon, nutmeg, baking soda, chipotle, ginger, white pepper, salt, and cloves; set aside.
  • In a mixing bowl beat oil and sugar with electric mixer on medium speed until combined. Add eggs, one at a time; beat well after each addition. Beat in vanilla and as much flour mixture as you can. Stir in remaining flour mixture, apples, and pecans. Spoon batter into pan.
  • Bake 1 1/4 hours, until wooden toothpick inserted near center comes out clean. Meanwhile, prepare Spicy Caramel Glaze. Cool Cake in pan 10 minutes; invert on rack. Place rack over baking sheet. Drizzle warm cake with Spicy caramel Glaze, respooning glaze that drips on baking sheet over cake. Cool completely before serving.
  • Makes 16 servings
  • In a saucepan combine ½ cup packed brown sugar, ¼ cup butter, ¼ cup whipping cream, and ½ tsp. ground chipotle pepper. Bring to boiling, stirring occasionally. Boil gently 2 minutes. Remove from heat. Stir in 1 tsp. Vanilla let stand 1 ¼ hours until slightly thickenend. Drizzle over warm cake

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    " It was excellent "
    minitindel ate it and said...
    now this sounds very good with that boost of spice nice post grizz
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