Smoked Honey Apple Cake

  • 1 cup chopped pecans, divided

  • 2 cups sugar

  • 1 cup vegetable oil

  • 1/4 cup Holy Smoke Smoked Honey

  • 3 large eggs

  • 3 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1 teaspoon vanilla extract

  • 3 cups chopped Golden Delicious apple

This recipe was adapted from a recipe in Southern Living in 1999. It is a fantastic Thanksgiving dessert. Grease and flour a 12-cup Bundt pan; sprinkle bottom of pan with 1/4 cup pecans. Set aside. Beat sugar, oil, and honey at medium speed with an electric mixer until well blended. Add eggs, 1 at a time, beating just until blended. Combine flour and next 4 ingredients. Gradually add to sugar mixture, beating at low speed just until blended. Stir in vanilla, remaining 3/4 cup pecans, and apple. Spoon over pecans in pan. Bake at 350° for 55 to 60 minutes. Cool in pan on a wire rack 15 minutes; remove from pan, and place on a wire rack over wax paper. Pour 1/2 cup Honey Sauce over warm cake. Cool. Heat remaining Honey Sauce; serve with cake and, if desired, ice cream.

Holy Smoke Smoked Honey Sauce

  • 1 cup firmly packed brown sugar

  • 1/2 cup butter or margarine

  • 1/4 cup Holy Smoke Smoked Honey

  • 1/4 cup milk

Bring all ingredients to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Pour it over everything.

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