Ingredients:
1/2 cup packed brown sugar
1/4 cup butter
1 (8 ounce) cartons heavy whipped cream
1/3 cup chopped pecans
1 package apple cinnamon quick bread mix
1 chopped and peeled apples
3/4 cup water
3 tablespoons Irish whiskey
1/4 cup oil
1 eggs
remaining heavy whipping cream
2 tablespoons powdered sugar
2 tablespoons Irish whiskey
cinnamon
Directions:
Preheat oven to 350 degrees F.
Combine, in small saucepan over low heat: brown sugar, butter and 2 tablespoons of whipping cream.
Cook and stir just until butter is melted.
Remove from heat; stir in pecans.
Pour mixture into bottom of ungreased 9-in round cake pan or 9-in square pan: set aside.
Combine, in large bowl, all cake ingredients.
Stir 50-75 strokes by hand until mix is moistened.
Spoon batter over caramel mixture, making sure caramel is completely covered.
Bake at 350F for 40-50 minutes or until toothpick inserted in center comes out clean.
Cool 1 minute, then invert onto serving plate.
Beat, in small bowl, remaining whipping cream until soft peaks form.
Add powdered sugar and whiskey.
Beat until stiff peaks form.
Spread whipped cream mixture on top of cake.
Sprinkle lightly with cinnamon.
Store in refrigerator.
Servings: Serve
Time preparation: 15 min.
Time total: 55 min.