3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt (omit if using salted butter)
1 1/4 cups butter, softened
2 3/4 cups granulated sugar
1 1/2 cups unsweetened applesauce
1/2 cup Half & Half cream
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts, toasted and cooled
-Stir together flour, baking powder and salt (if using). Cream butter and sugar until light in large bowl. Add eggs, one at a time, beating well after each addition.
-Combine applesauce, Half & Half cream and vanilla. Add dry ingredients to creamed mixture, alternately with applesauce mixture, combining lightly after each addition. Stir in nuts. Pour batter into greased and floured 12-cup Bundt or tube pan. Bake at 350° for 70 to 80 minutes or until done. Note - it can take up to 90 minutes for cake to bake. Cool 10 minutes. Remove cake from pan. Brush hot cake wih Buttery Apple Glaze (recipe follows). Allow cake to absorb glaze. Repeat until all of glaze is used.
Buttery Apple Glaze: Melt 1/2 cup butter in small saucepan. Stir in 3/4 cup granulated sugar and 1/4 cup water. Heat to boiling. Reduce heat. Simmer 2 minutes, stirring constantly. Remove from heat. Stir in 1/4 cup undiluted, thawed frozen apple juice concentrate.
Not a NESTLÉ®-tested recipe.