Ingredients

• 2 eggs
• 1 cup vegetable oil
• 1 3/4 cups sugar
• 2 1/2 cups self-rising flour
• 3 cups peeled, chopped apples
• 1 cup chopped pecans
• 1 tsp. cinnamon
• 1 tsp. vanilla
• Caramel Icing (recipe follows)
• Caramel Icing:
• 1/3 cup butter
• 2/3 cup firmly packed dark brown sugar
• 1/3 cup milk
• 3 cups confectioners’ sugar
• 1 tsp. vanilla
• Pecan halves, optional

Directions

1. Heat oven to 300 degrees. Grease a 13×9-inch baking pan.
2. In large bowl, beat eggs. Add oil and sugar; stir until well blended.
3. Stir in flour, apples, pecans cinnamon and vanilla; blend thoroughly. Pour batter into pan.
4. Bake at 300 degrees for 1 hour 10 minutes or until cake begins to pull away from sides of pan. Cool.

Icing
1. For icing, melt butter in saucepan over medium-low heat. Stir in brown sugar; cook and stir 2 minutes.
2. Add milk, continue cooking until mixture boils, stirring constantly.
3. Remove from heat; gradually stir in confectioners’ sugar. Add vanilla and then blend well.
4. Spread icing over cooled cake. If icing gets too thick, add a little more milk; blend well.
5. Garnish with pecan halves, if desired.

Source: The Advocate – Baton Rouge, La

Ingredients

• 1 c. Nabisco graham cracker crumbs
• 4 eggs
• 3 tbsp.sugar
• 12 Kraft carmels
• 3 tbsp.butter,melted
• 1/2 c. finely chopped pecans
• 5 pkg.(8oz.each)Philadelphia cream cheese,softened
• 1 c. sugar
• 3 tbsp.flour
• 1 tbsp.vanilla
• 1 c. sour cream

Directions

Mix crumbs,3 tbsp.sugar and butter,press firmly onto bottom of 9 inch spring form pan.Bake at 325 degrees for 10 minutes.
Beat cream cheese,1 c. sugar,flour and vanilla until well blended.Add sour cream;mix well.Add eggs,1 at a time,mixing on low speed after each addition just until blended.Pour over crust.
Bake at 325 degrees for 1 hour and 5 minutes or until center is almost set.
Loosen cake from rim of pan;cool before removing rim of pan.Refrigerate 4 hours or overnight.
Place caramels and 1 tbsp. water in microwavable bowl.
Microwave on high 1 minute or until caramels are completely melted when stired.
Drizzle caramel over cheesecake.Sprinkle pecans over caramel.

Ingredients

• 2 cups butter or margarine
• 2 cups firmly packed light brown sugar
• 1 pound cake (homemade or bought), cut into (1-inch) cubes
• 4 cups finely chopped pecans

Directions

Makes about 5 dozen cake squares.

1. In a large saucepan, combine butter and sugar over medium heat, stirring constantly until sugar dissolves. Bring to a boil and cook until syrup reaches soft ball stage (234 to 240 degrees).

2. Remove from heat. Using tongs, dip cake cubes in syrup. Roll in pecans. Place on waxed paper to cool completely. Store in an airtight container.

Ingredients

• 8oz (250 grams) self rising flour
• 3 oz (110g) lard
• 2 eggs
• 3 oz (110g)currants
• 3 oz (110g) sugar
• pinch salt

Directions

Sift flour and salt into a mixing bowl. Cut up the lard (use margarine or butter if preferred) and rub in with fingertips. Add sugar and currants and mix with lightly beaten egg to a firm dough. Roll out onto floured board to 1/4 inch (1 centimetre) thickness and cut with a round, 2 1/2 inch (7cm) cutter. Place the round Welshcakes onto a greased, preheated griddle, solid plate, or thick flat pan. The first side will take about 4 minutes; turn heat off, turn cakes over and cook second side for about 3 minutes (or till golden brown both sides).
Makes 16-20 cakes. Sprinkle with sugar, serve warm and with butter!

Ingredients

• 1 1/4 cups butter, softened
• 2 3/4 cups sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
• 2 cups quartered maraschino cherries, well drained (two 16-ounce jars or three 10-ounce jars), well drained (reserve juice if using frosting option*)
• Powdered sugar

Directions

Prep Time: 25 minutes
Makes 6 mini cakes

1. In large bowl, with electric mixer, beat butter, sugar, eggs and vanilla on low speed until blended, then on high speed 5 minutes until light and fluffy.
2. Combine flour, baking powder and salt. Add dry ingredients alternately with sweetened condensed milk to creamed mixture, mixing lightly after each addition.
3. Fold in cherries. Turn batter into greased and floured mini loaf pans.
4. Bake at 350°F 45 to 50 minutes or until toothpick inserted near center comes out clean.
5. Let cool in pans 5 minutes; invert cakes onto rack and let cool completely.
6. Dust with powdered sugar just before serving.

Note: This recipe may also be prepared in a 10-inch Bundt pan. Use only 1/2 cup sweetened condensed milk. Increase baking time to 55 minutes plus 15 to 20 minutes covered loosely with foil, shiny side out. Cake may be dusted with powdered sugar prior to serving or frosted. In medium saucepan, combine remaining sweetened condensed milk with 2 (1-ounce) squares unsweetened chocolate. Cook and stir over low heat until chocolate melts and mixture thickens. Stir in 1/3 cup cherry juice and spoon over cake.