Ingredients
1/3 cup butter, softened1/3 cup shortening3/4 cup sugar2/3 cup packed brown sugar1 teaspoon grated lemon zest2 large eggs, room temperature1-1/4 teaspoons vanilla extract2-1/4 cups all-purpose flour2 teaspoons ground cinnamon1/2 teaspoon baking powder1/2 teaspoon baking soda1 teaspoon ground allspice1 teaspoon ground nutmeg1/4 teaspoon salt1 cup unsweetened applesauce3/4 cup chopped pecans, toasted2/3 cup finely chopped peeled tart appleBROWN SUGAR GLAZE:3 tablespoons butter3 tablespoons brown sugar3 tablespoons heavy whipping cream3/4 cup confectioners’ sugar1/2 teaspoon vanilla extract2 tablespoons chopped pecans, toasted
Preparation
In a large bowl, cream butter, shortening, sugars and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cinnamon, baking powder, baking soda, allspice, nutmeg and salt; add to creamed mixture alternately with applesauce, beating well after each addition. Stir in the pecans and apple.
Pour into a greased and floured 9- or 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
For glaze, in a heavy saucepan, melt butter and brown sugar over low heat. Stir in cream. Cook and stir until mixture comes to a boil; boil for 1 minute. Remove from the heat; whisk in sugar and vanilla until smooth, about 1 minute. Pour over cake; immediately sprinkle with pecans.
