Apple Pudding Cake
(From: Apple Jack Orchard)

Cake Mixture
1 cup chopped pecans
2/3 cup vegetable shortening
1-1/3 cups granulated sugar
2 eggs
2 tsp. Baking soda
2 tsp. Cinnamon
1 tsp. Nutmeg
2 cups flour
6 cups peeled & chopped apples

Preheat oven to 325°F. Grease a 9 x 13 pan. In a frying pan over lowmedium heat, toast the pecans until they begin to color and become fragrant (about 7 min.). Pour into a dish and set-aside. In the large bowl of a mixer, cream together the shortening & sugar. Add eggs one at a time and beat well after each addition. Sift together the baking soda, cinnamon, nutmeg and fl our, and beat into the sugar mixture. Fold in the apples and nuts. The mixture will be stiff. Spread into the prepared pan. DO NOT BAKE IT YET!

Sauce Mixture
1-1/2 cups packed brown sugar
2 Tbsp. Flour
1/4 cup (½ stick) butter
1 tsp. Vanilla
1 cup water
1 cup heavy whipping cream (optional)

In a medium saucepan, stir together the brown sugar and fl our. Stir in butter, vanilla, and water. Bring to a boil while stirring occasionally. Boil gently for 3 minutes, stirring often. Pour this hot sauce evenly over the batter. Do not stir. Bake 1 hour. Serve warm, with whipped cream if desired.