My aunt brought this cake to a family reunion in October and it was fantastic. I couldn’t really taste any heat in her cake, just very spicy. I made the cake for a dessert at a chili cook off. It was really good after the chili and again, I didn’t notice the heat. But then my lips were already burning from the chili. I did taste some heat the next day when I had a piece of the left over cake. It’s an interesting combination and very good.
The recipe is adapted from Better Homes and Gardens. My aunt ripped it out of a magazine in a doctor’s office a few years ago. I’ve always wondered who is ripping recipes out of magazines in public places. I’ll protect the identity of my aunt though. And because I have 12 aunts, it would be tough for you to figure out which one is responsible.
Here’s what you’ll need for the cake:
- 3 cups flour
- 2 tsp. cinnamon
- 1 1/2 tsp. nutmeg
- 1 tsp. baking soda
- 1/2 tsp. dried chipotle powder
- 3/4 tsp. ground ginger
- 1/2 tsp. white pepper
- 1/4 tsp. salt
- 1/8 tsp. ground cloves
- 1 1/2 cups vegetable oil (or use melted butter)
- 1 3/4 cups sugar
- 3 eggs
- 1 Tablespoon vanilla
- 3 large apples, peeled and diced
- 1 cup chopped pecans
Set the oven to 325 degrees. Grease and flour a bundt pan. Combine the dry ingredients in a large bowl.
In a mixing bowl, combine the oil and sugar. Mix until well combined. Add the eggs, one at a time, beating well after each. Beat in the vanilla and flour.
Stir in the apples and pecans. Pour into the bundt pan. Bake 1 hour and 15 minutes or until a toothpick comes out clean. Cool the cake for 10 minutes before removing from the pan.
For the glaze:
- 6 Tbs. brown sugar
- 3 Tbs. heavy whipping cream
- 3 Tbs. butter
- 1/2 tsp. vanilla
Combine these in a sauce pan. Bring to a boil and boil for 1-2 minutes. Drizzle over the cake.