Servings: 12
Ingredients:
For Cake:
2 cups all-purpose flour
3 large eggs
1 3/4 cups firmly packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup unsalted butter or margarine, softened
1 3/4 teaspoons vanilla extract
2 cups apples, peeled, cored, and thinly sliced
1 cup chopped nuts
1/2 cup raisins
For Caramel Glaze:
1/4 cup unsalted butter or margarine
1/4 cup firmly packed brown sugar
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
2-4 teaspoons milk
For Marzipan Decorations:
Packaged marzipan
Confectioners' sugar
Food coloring: orange, yellow, green, and brown
Instructions:
To Make Cake:
Preheat oven to 350 degrees F. Generously grease a 12-cup bundt pan.
In a large bowl, blend together all ingredients for cake batter except nuts and raisins.
Beat 2 minutes at high speed. Stir in nuts and raisins. Spoon batter into prepared pan.
Bake 45 to 55 minutes, or until toothpick inserted in center comes out clean. Cool upright in pan for 30 minutes; invert onto serving plate. Cool completely.
To Make Caramel Glaze:
In small saucepan, melt 1/4 cup butter. Stir in brown sugar; remove from heat. Add powdered sugar, vanilla, and milk; blend well by whisking. Spoon caramel glaze over cake. Decorate with marzipan pumpkins, leaves and acorns.
To Make Marzipan Decorations:
For Pumpkins, tint a medium piece of marzipan with orange food coloring. Shape into small balls and shape into pumpkins. Shape a medium piece of brown marzipan into a pumpkin stem.
For Acorns, tint a small piece of marzipan with brown food coloring; divide into two pieces and add more food coloring to one of the pieces.
Shape the light brown piece into a small oval, making one end pointed. Use dark brown piece to form acorn cap; place cap over the oval end of the light brown piece. Add texture by cutting V's into it with a small knife.
To Make Leaves and Stem, tint small pieces with orange, yellow, green, and brown food coloring. Roll out small pieces, dusting surface with confectioner's sugar to prevent sticking. Cut with a small leaf-shaped cookie cutter or cut leaf shapes with paring knife.
Makes 12 servings.
Source: DianasDesserts.com
Date: September 24, 2002