Dodge-Jefferson Beekeepers

Cake

• 1 c. chopped pecans, divide
• 2 c. sugar
• 1 cup vegetable oil
• 1/4 c. honey
• 3 large eggs
• 3 c. all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 3 c. chopped Golden Deli-cious apple
• Vanilla ice cream (optional)

Honey Sauce

• 1 c. packed brown sugar
• 1/2 c. butter
• 1/4 c. honey
• 1/4 c. milk

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 in-gredients. 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.

Honey Sauce Preparation:

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