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Apple Butter Pound Cake
1 1/2 cups sugar
1/2 cup margarine, softened
1 (8 ounce) package cream cheese, softened
2 large eggs
2 cups all-purpose flour
1 cup cornmeal
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
1 cup apple butter
1 tablespoon bourbon (optional)
1 teaspoon vanilla extract
1 cup pecans, chopped
1 cup powdered sugar
4 to 5 teaspoons milk
1 1/2 teaspoons corn syrup
1/4 teaspoon vanilla extract or bourbon
Heat oven to 350 degrees F. Grease 10-inch tube pan or 12-cup Bundt pan.
In large mixer bowl, beat granulated sugar, margarine and cream cheese until light and fluffy.
Add eggs, one at a time, mixing well after each addition.
Add combined flour, cornmeal, cinnamon and salt alternately with combined apple butter, whiskey and vanilla extract, mixing at low speed of electric mixer until well blended.
Stir in pecans.
Spoon batter into prepared pan; spread evenly to edges.
Bake for 60 to 70 minutes or until wooden pick inserted in center comes out clean.
Cool for 10 minutes in pan; remove to wire rack. Cool completely.
Glaze: Combine powdered sugar, milk, corn syrup and vanilla extract; drizzle over cooled cake.
Store tightly covered.
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