Apple Maple Bundt Cake
1 cup sugar
1/2 cup firmly packed brown sugar
3/4 cup butter or margarine, softened
3/4 cup Hungry Jack® Microwave Ready Regular Syrup:
4 large eggs
3 cups Pillsbury BEST® All Purpose Flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon allspice
3 cups chopped peeled apples
1/2 cup chopped walnuts
1/2 cup powdered sugar
3 tablespoons Hungry Jack® Microwave Ready Regular Syrup
1 tablespoon butter or margarine, softened
1 tablespoon chopped walnuts
HEAT oven to 350°F. Grease and flour 12-cup Bundt® pan. In large bowl, combine sugar, brown sugar and 3/4 cup butter. Beat until smooth. Add 3/4 cup syrup and eggs. Blend well.
ADD flour, baking powder, cinnamon, salt, nutmeg and allspice. Mix well. Stir in apples and 1/2 cup walnuts. Spoon into prepared pan.
BAKE for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan. Cool 1 hour or until completely cooled.
COMBINE powdered sugar, 3 tablespoons syrup and 1 tablespoon butter in small bowl. Mix until smooth. Spoon over top of cake. Sprinkle with 1 tablespoon walnuts.
High Altitude: Decrease sugar to 3/4 cup. Increase flour to 3 1/2 cups. Bake at 375°F. for 50 to 60 minutes.