• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1/3 cup butter, softened
  • 1/3 cup shortening
  • 3/4 cup sugar
  • 2/3 cup brown sugar, packed
  • 1 teaspoon lemon peel, grated
  • 1 1/4 teaspoons vanilla
  • 2 1/4 cups flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup unsweetened applesauce
  • 3/4 cup pecans, chopped and toasted
  • 2/3 cup tart apple, peeled and chopped
  • 3 tablespoons butter
  • 3 tablespoons brown sugar
  • 3 tablespoons whipping cream
  • 3/4 cup confectioners sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons pecans, chopped and toasted


  • In a large mixing bowl, cream butter, shortening, sugars and lemon peel until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cinnamon, baking soda, allspice, nutmeg and salt; add to creamed mixture alternately with applesauce. Stir in the pecans and apple.
  • Pour into a greased and floured 9 or 10 inch fluted tube pan. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
  • For icing; in a heavy saucepan, melt butter and brown sugar over low heat. Stir in cream. Cook and stire until mixture comes to a boil; boil for 1 minutes. Remove from the heat; whisk in sugar and vanilla until smooth, about 1 minutes. Pour over cake immedately sprinkle with pecans.


Categories: Cake 

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