Apple Pudding Cake 
A fruity, crusty, gooey version of the crusty, gooey and more familiar chocolate pudding cake.

Cake mixture:

1 c. chopped pecans

2/3 c. vegetable shortening

1 1/3 c. granulated sugar

2 eggs

2 tsp. baking soda

2 tsp. cinnamon

1 tsp. ground nutmeg

2 c. flour

6 c. peeled and chopped apples (from about 5 medium apples)

Sauce Mixture:

1� c. packed brown sugar

2 tbsp. flour

� c. (� stick) butter

1 tsp. vanilla

1 c. water

1 c. heavy cream, optional

Preheat the oven to 325 degrees. Grease a 9-by 13-inch pan.

In a frying pan over low-medium heat, toast the pecans until they begin to color and become fragrant, about 7 minutes. Pour into a dish and set aside.

In the large bowl of an electric mixer, cream together the shortening and granulated sugar. Add eggs, one at a time, and beat well after each addition. Sift together the baking soda, cinnamon, nutmeg and flour, and beat into the sugar mixture.

Fold in the chopped apples and the nuts. The mixture will be stiff.

Spread into the prepared pan. (Don't bake it yet.)

In a medium saucepan, stir together the brown sugar and the 2 tablespoons of flour. Add the butter, vanilla and water, stir, and bring to a boil, stirring occasionally. Boil gently for 3 minutes, stirring often. Pour this hot sauce evenly over the batter. Do not stir. Bake 1 hour.

Serve warm, with whipped cream if desired.

Serves 10 to 12.