Apple Cinnamon Pecan Cake
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Margarine||1⁄2 Cup (8 tbs), softened|
|Granulated sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Evaporated low fat milk||3⁄4 Cup (12 tbs), undiluted (Carnation Brand)|
|Peeled and diced apples||3 Cup (48 tbs)|
|Chopped pecans||3 Ounce (3/4 Cup 16Tbs)|
|Powdered sugar||2 Tablespoon|
Preheat oven to 350°F.
In medium bowl, combine flour, baking powder, cinnamon and nutmeg; set aside.
In large mixer bowl, cream margarine and granulated sugar; beat in eggs and vanilla.
With mixer at low speed, alternately add flour mixture and evaporated lowfat milk, ending with flour mixture.
Stir in apples and pecans.
Spread batter evenly into lightly greased 13 x 9 inch baking pan.
Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
Cool 20 minutes.
Sift powdered sugar over top.
Cool completely before cutting.