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Apple-Spice Layer Cake with Caramel Swirl Icing

Made this cake in three six inch pans. it was wonderful, very, very rich though. It freezes well un-iced but don't recommend it after icing. Gets too wet. Love the roasted pecans. Takes time to make but is worth the worth it.
Make sure you have uninterrupted time to make the cake.
I will make it again for the third time Saturday for my Gourmet Club. I think I will cut the sugar in cake by 1/2 cup and put only one half stick butter in icing. and increase the powdered sugar to 4 cups so there will be enough to cover such a big cake.
thanks

Oct 13, 2009
nannyjo in Recipes