Shelly's Recipe

TAFFY APPLE POUNDCAKE

Category: Cakes

18 Kraft caramels
1 1/2 cups butter
5 cups sifted powdered sugar (divided use)
1 tbsp vanilla extract
6 eggs
3 1/4 cups flour
2 1/2 tsp cinnamon
1 tsp allspice
1 1/2 cups peeled and coarsely chopped cooking apples (about 1 large or 2 small apples)

Generously grease a 10-inch Bundt pan. Preheat the oven to 325. Cut each caramel into small pieces; set aside. In a large mixing bowl, cream together the butter, 4 1/2 cups powdered sugar and vanilla until light and fluffy. Add the eggs, one at a time, then gradually add the flour, cinnamon and allspice while blending at low speed until thoroughly combined. Stir in the caramel pieces and apples by hand just until mixed. Pour the batter into the prepared pan.

Bake for 85 to 90 minutes, until a toothpick inserted into the center comes out clean. Cool upright on a rack in the pan for 15 minutes, then invert cake and remove from pan. Cool completely.

In a small bowl, combine the remaining 1/2 cup powdered sugar with enough water to make a glaze just thin enough to pour, about 1 to 2 tsp Stir until smooth; drizzle over cooled cake.