FRENCH APPLE PUDDING CAKE WITH LEMON GLAZE Put this cake back in its springform pan to transport to picnic site. 6 eggs 1 cup sugar 1 1/2 cups finely chopped pecans 1 cup graham cracker crumbs 1 teaspoon baking powder 1/2 teaspoon salt 1 large apple, peeled, cored and grated 1 tablespoon grated lemon peel 1 tablespoon fresh lemon juice 1 cups sifted powdered sugar 4 teaspoons (or more) fresh lemon juice 1/4 cup coarsely chopped pecans Preheat oven to 35o degrees F. Butter a 10-inch springform pan. In a large bowl of electric mixer, beat eggs with 1 cup sugar until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Combine 1 1/2 cups pecans, crumbs, baking powder and salt and fold into egg mixture; do not over mix. Fold in apple, lemon peel and 1 tablespoon lemon juice. Pour into prepared pan, smoothing top with rubber spatula. Bake until tester inserted in center comes out clean and cake is springy to touch, about 40 minutes. Cool cake in pan on rack. Remove from springform. Combine powdered sugar and 4 teaspoon lemon juice in a small bowl and stir to blend. Add more lemon juice if necessary for proper drizzling consistency. Spoon glaze over cake. Sprinkle with the ¼ cup chopped pecans. Makes 8 servings. Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page