Apple Butter Pound Cake

[Guest guest]

Apple Butter Pound Cake

 

1 1/2 cups granulated sugar

1/2 cup margarine -- softened

1 8-oz. pkg. cream cheese -- softened

2 eggs

2 cups all-purpose flour

1 cup cornmeal

1 teaspoon cinnamon

1/2 teaspoon salt -- optional

1 cup spiced apple butter

1 tablespoon bourbon whiskey -- optional

1 teaspoon vanilla

1 cup pecans -- chopped

 

--------GLAZE--------

1 cup powdered sugar

4 to 5 teaspoons milk

1 1/2 teaspoons corn syrup

1/4 teaspoon vanilla or bourbon whiskey

 

Helen Peach of Meridian, Mississippi, was awarded the $5,000 grand prize

for this recipe in The Quaker Corn Meal Contemporary

 

Classics Recipe Contest.

There were entries from every state.

 

Heat oven to 350 degrees.

Grease 10-inch tube pan or 12-cup Bundt pan.

In large mixer bowl, beat granulated sugar, margarine and cream cheese

until light and fluffy.

 

Add eggs, one at a time, mixing well after each addition.

 

Add combined flour, cornmeal, cinnamon and salt alternately with

combined apple butter, whiskey and vanilla, mixing at low speed of

electric mixer until well-blended.

 

Stir in pecans.

 

Spoon batter into prepared pan; spread evenly to edges.

 

Bake 60 to 70 minutes or until wooden pick inserted in center comes out

clean.

 

Cool 10 minutes in pan; remove to wire rack. Cool completely.

 

GLAZE: Combine powdered sugar, milk, corn syrup and vanilla; drizzle

over cooled cake.

Store tightly covered.