AUNT POLLY'S FRESH APPLE CAKE WITH SALTED CARAMEL FONDUE

Aunt Polly's Fresh Apple Cake with Salted Caramel Fondue image

Say HELLO to fall with warm Fresh Apple Cake topped with warm salted caramel fondue!

Provided by @MakeItYours

Number Of Ingredients 27

Ingredients

FOR THE CAKE:
2 cups Sugar
3 whole Eggs
2 Tablespoons Fresh Lemon Juice
2 teaspoons Vanilla
3 cups Plain Cake Flour
1 teaspoon Baking Soda
1 teaspoon Salt
2 teaspoons Cinnamon
½ teaspoons Nutmeg
½ teaspoons Cloves
1-½ cup Vegetable Oil
3 cups Granny Smith Apples (cored And Diced)
1 cup Chopped Walnuts Or Pecans
¾ cups Raisins
FOR THE GLAZE:
1 cup Sugar
½ Tablespoons White Karo Syrup
½ cups Buttermilk
½ sticks Real Butter
½ teaspoons Baking Soda
1 teaspoon Vanilla
FOR THE SALTED CARAMEL FONDUE:
2 bags (14 Oz. Size) Kraft Caramels
1 can (5 Oz. Size) Evaporated Milk
1 bag (10 Oz. Size) Miniature Marshmallows
2 teaspoons Sea Salt

Steps:

This recipe gives instructions for baking the cake, making a glaze AND for making a salted caramel fondue topping. The cake is delcious with the glaze poured over it OR with the warm fondue poured over it. Or both! The topping options are yours to choose and included below.
For the cake:
In a large mixing bowl, cream the sugar, eggs, lemon juice and vanilla. Set aside. In another large bowl, add the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Sift this mixture 2 times. By hand, mix oil alternately with dry ingredients to the creamed mixture, starting and ending with dry ingredients. Fold in the chopped apples, nuts, and raisins. Pour batter into a greased and floured bundt pan. Place pan in a 325ºF preheated oven. Bake for approximately 1 hour and 15 minutes. Remove cake from oven and pour caramel glaze over cake while cake is still hot.
For the glaze:
Add the sugar, syrup, buttermilk, butter, and soda to a medium sauce pan. Cook on medium heat, stirring constantly until sauce reaches the soft ball stage (I use a candy thermometer), then add the vanilla. Pour glaze over cake while the cake is still hot.
For the salted caramel fondue:
Unwrap the caramels and place them in a large microwave safe bowl. Add the evaporated milk. Microwave the caramels and milk a minute at a time, stirring after each minute, until caramels and milk form a smooth caramel sauce. Add the marshmallows to the warm caramel mixture and stir until marshmallows are melted and well mixed. Add the sea salt and stir. Fondue can be kept warm in a crock pot over low heat. When ready to serve cake, pour fondue over a warmed slice of fresh apple cake. Yum!
Store any leftover cake and caramel sauce in separate containers in refrigerator.