Recipe - Glazed Apple Cake

3 Mc Intosh apples; about
1 One half lb., cored and cut
into quarters
One fourth cup Water
1 Lemon peel; fresh, 2" strip
One half cup Unsalted butter; softened
1 cup Sugar
1 Large egg
2 One fourth cup All purpose flour
2 teaspoon Baking soda
1 teaspoon Cinnamon
One half teaspoon Nutmeg; fresh grated
One fourth teaspoon Cloves; ground
One fourth teaspoon Salt
One half cup Pecans; finely chopped,
toasted
2 Granny Smith apples
One fourth cup Apricot jam; strained

GARNISH
Whipped cream; optional

In a large saucepan combine the McIntosh apples with the water and lemon
peel, bring the water to a boil and simmer the apples, covered, for 20
minutes, or until tender. Cook the mixture, uncovered, over moderately high
heat, stirring, until the water is almost evaporated. Force the mixture
through a food mill into a bowl, and allow the puree to cool. (I zap it in
my food processor, until it is a puree).

Generously butter a 9" springform pan and preheat the oven to 350 deg. F.
In a large bowl cream the butter, beat in the sugar and beat the mixture
until light and fluffy. Beat in the egg and the apple puree. Into a bowl,
sift together the flour, baking soda, cinnamon, nutmeg, cloves and salt.
Stir the flour mixture and the pecans gently into the apple mixture and
pour the batter into the springform pan. Peel and core the Granny Smith
apples, halve them lengthwise and cut them crosswise into thin slices.
*Arrange the apple slices decoratively in bunches on the batter, pressing
them lightly into the batter.
Bake the cake in the middle of the oven for 1 One fourth hours, or until a cake
tester inserted in the center comes out clean. Remove the cake to a rack.

In a small saucepan melt the jam over low heat, brush it over the cake and
let the cake cool in the pan on a rack for 20 minutes. Run a sharp knife
around the edge of the pan to loosen the cake and remove the sides of the
pan. Serve the cake warm or at room temperature with the whipped cream, if
desired. Note: If you prefer, substitute 3 large firm pears to make the
fruit puree. Use 2 firm but ripe unpeeled pears, halved lengthwise, cored
and cut into thin slices for the top of the cake.

Note:* You should be able to make about 14 groups bunches of the cut or sliced up
Granny Smith Apples, and arrange them in 12 groups around the cake, with
two groups in the center, sort of like a flower. Press the slices in,
keeping the round side of the slices up, and pressing them straight into
the batter. This is a lovely looking cake. I have only made it once...it
was quite simple, yet very elegant looking and different.

Source: Gourmet's Best Desserts

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini