Apple  Spice  Bundt  Cake






1/3 cup butter, softened

1/3 cup vegetable shortening

3/4 cup granulated sugar

2/3 cup packed brown sugar

1 teaspoon grated lemon peel

2 eggs

1 1/4 teaspoons vanilla extract

2 1/4 cups all-purpose flour

2 teaspoons ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground allspice

1 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup unsweetened applesauce

3/4 cup chopped pecans, toasted

2/3 cup finely chopped peeled tart apple






3 tablespoons butter

3 tablespoons brown sugar

3 tablespoons heavy whipping cream

3/4 cup confectioners sugar

1/2 teaspoon vanilla extract

2 tablespoons chopped pecans, toasted




Preheat oven to 350 degrees.

In a large bowl, cream butter, shortening, sugars and lemon peel until fluffy.

Add eggs, one at a time, beating well after each addition.

Beat in vanilla.


In a separate bowl, combine the flour, cinnamon, baking powder, baking soda, allspice,

nutmeg and salt; add to creamed mixture alternately with applesauce.

Stir in the pecans and apple.


Pour into a greased and floured 9 or 10 inch fluted tube pan.


Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes.

Remove from pan to a wire rack to cool completely.






In a heavy saucepan, melt butter and brown sugar over low heat.

Stir in cream.

Cook and stir until mixture comes to a boil; boil for 1 minute.


Remove from the heat; whisk in sugar and vanilla until smooth, about 1 minute.


Pour over cake; immediately sprinkle with pecans.



Serves 12






Lemon  Cheesecake






1/2 cup crushed chocolate wafers

2 tablespoons butter, melted

1 package (8 ounces) cream cheese, softened

1/2 cup granulated sugar

1/2 cup sour cream

2 tablespoons lemon juice

1 tablespoon all-purpose flour

1 teaspoon grated lemon peel

1/2 teaspoon vanilla extract

1 egg, lightly beaten




Preheat oven to 350 degrees.


In a small bowl, combine the wafer crumbs and butter.


Press onto the bottom of a greased 6 inch springform pan.

Place pan on a baking sheet.


Bake for 7 to 8 minutes or until set.

Cool on a wire rack.


In a large bowl, beat cream cheese and sugar until smooth.

Beat in the sour cream, lemon juice, flour, lemon peel and vanilla.

Add egg; beat on low speed just until combined.

Pour over crust.


Place pan on a baking sheet.

Bake for 35 to 40 minutes or until center is almost set.


Cool on a wire rack for 10 minutes.


Carefully run a knife around edge of pan to loosen; cool 1 hour longer.


Chill for 8 hours or overnight.


Remove sides of pan.


Refrigerate leftovers.



Serves 4





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