Fresh Apple Cake with Butter Pecan Glaze

(from Lucianolinda’s recipe box)

Source: White Lily Flour label

Serves 12 people

Categories: Cake


  • Baker's Joy baking spray with flour
  • 3 cups White Lily all-purpose flour
  • 2 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups firmly packed brown sugar
  • 1 1/2 cups Crisco Vegetable oil
  • 3 large eggs lightly beaten
  • 4 cups grated apples, about 4 large
  • 1 cup chopped pecans
  • 2 tsp. vanilla extract
  • Butter Pecan Glaze:
  • 1/4 cup butter
  • 1/2 cup pecan halves
  • 3/4 cup firmly packed brown sugar
  • 1/4 cup heavy cream
  • 1/4 cup corn syrup
  • 1/8 tsp. orange extract (optional)


  1. Heat oven to 350 degrees. Coat 10-inch fluted tube pan with no-stick cooking spray. Combine flour, cinnamon, baking soda and salt in medium bowl. Beat brown sugar, oil and eggs in large bowl. Gradually add flour mixture. Stir in apples, pecans, and vanilla. Pour into prepared pan, no more than 3/4 full.
  2. Bake 50 to 55 minutes until toothpick inserted in center comes out clean. Cool 15 minutes on wire rack before removing from pan. Finish cooling on wire rack.
  3. For Glaze: Melt butter in small saucepan. Toast pecans in butter over medium heat, stirring constantly. Mix in brown sugar, cream and corn syrup. Bring to a rolling boil. Cook about 2 minutes, stirring constantly. Remove from heat. Blend in orange extract.
  4. Cool glaze until thickened. Drizzle over cake. Extra glaze may be spooned over individual slices if desired.

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