Honey-Apple Cake with Honey Sauce and Ice Cream on Ice

By Tamipri

Ingredients

• Honey Sauce:
• 1 c. pecans, finely chopped and divided
• 2 c. sugar
• 1 c. vegetable oil
• 1/4 c. honey
• 3 large eggs
• 3 c. flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 tsp. vanilla extract
• 3 c. peeled and diced Golden Delicious apples, (about 3 apples, or 1 lb.)
• 1 c. packed brown sugar
• 1/2 c. butter
• 1/4 c. milk
• 1/4 c. honey
• Ice Cream on Ice vanilla ice cream

Details

Servings 1

Preparation

Step 1

Grease and flour 10-cup Bundt pan; sprinkle bottom of pan with 1/4 c. 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 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 c. pecans, and apples. Spoon into prepared pan. Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack covered with wax paper. Pour 1/2 cup Honey Sauce over warm cake. Cool. Serve with remaining warm sauce and ice cream.

For Honey Sauce: Bring all ingredients to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Keep warm. Yield: 1 1/2 cups.

Ice Cream on Ice: Chill a metal jellyroll pan in the freezer; this helps the ice cream balls keep their shape. Scoop ice cream; placing balls directly onto the cold pan. If the balls begin to melt during this process, place them in the freezer on the pan for about 15 minutes or until hardened. Return the ice cream carton to the freezer during this time. When balls have hardened, resume process until you have made the desired number of balls. Freeze the balls, uncovered, serveral hours or until hard. Transfer to zip-loc freezer bags for longer storage. For buffet service, place a bowl of ice cream balls inside a large ice-filled bowl.