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.