HOT APPLE CAKE with CARAMEL PECAN SAUCE

Cake

Ingredients:	2 sticks butter 1 cup sugar 2 eggs 1/4 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 teaspoon baking soda 1 1/2 cup flour 3 medium Granny Smith apples, peeled, cored and finely chopped 2 teaspoons vanilla 1/2 cup chopped pecans

Directions:	Preheat the oven to 350 degrees. Grease a 9-inch cake pan. 1. Beat the butter and sugar in a large bowl until light and fluffy. Beat in the eggs, until well blended. Add flour, spices, soda and beat until just incorporated. 2. Fold in the apples, nuts and vanilla. Spoon batter into prepared pan. Bake for 35-40 minutes. Remove to rack to cool. 3. Refrigerate the cake when cooled. Reheat in 350 degree oven for 10 minutes before serving.

Caramel Sauce

Ingredients:	4 tablespoons butter 1/2 cup pecan halves 1 cup light brown sugar 1 cup whipping cream

Directions:	Melt 4 tablespoons butter in a medium saucepan. Add cup pecan halves. Add 1 cup light brown sugar and 1 cup whipping cream, and cook, stirring constantly, until sauce boils, and sugar dissolves. Refrigerate for up to one week. To serve, place a wedge of warm cake onto dessert plate. Serve with a scoop of vanilla ice cream and spoon hot caramel sauce over all.