Lion House Caramel Pudding Cake

Lion House Classics, Cookbook

Brown Sugar Mixture:

4 cups water
2 cups brown sugar (I usually decrease to 1 2/3 cups brown sugar)
1/4 cup butter or margarine

Mix and boil together. Set aside.

Cake:

1 cup sugar
1/4 cup butter, softened
1 cup chopped peeled Granny Smith apples
2 cups flour
1 teaspoon nutmeg
1 teaspoon cinnamon
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup milk
1 teaspoon vanilla
1/2 cup raisins (optional)
1 cup chopped walnuts (I usually add 1/2 cup chopped pecans instead).

Cream butter; add sugar and cream thoroughly; add chopped apples. Sift dry ingredients together and add alternately with milk. Stir in remaining ingredients.

Spread batter into greased 13x9x2-in pan. Pour hot brown sugar and butter mixture over batter.

Bake at 375 degrees for 45 minutes. Cut in squares and serve, warm or cold, with whipped cream, if desired.