Cake by Mistake Cake

This recipe started out from a book, but I ended up purchasing all the wrong ingredients, so had to improvise and it came out great !

		Preheat oven to 350 degrees. Spray and dust a tube-pan with flour (a 13" x 9" pan might work also)
1 pkg carrot cake mix 1 cup half and half 3/4 cup oil 3 large eggs 2 T liquor		Add cake mix and 1 cup half and half cream to mixer. Add 3/4 cup of oil (vegetable or canola or safflower) and 3 large eggs. Add 2 tablespoons of Courvoisier or some other kind of liquor (original recipe called for Jack Daniel's) Mix slowly for one minute. Scrape down the bowl sides. Then mix for 2 more minutes medium speed, scraping occasionally, until batter looks thick and well-blended.
2 cups chopped Granny Smith apples 1 cup chopped pecans		Fold in the apples and pecans. and pour batter into prepared pan. Bake approximately 40-45 minutes at 350 until cake is golden brown and the cake starts to pull away from the sides of the pan. Cool at least 20 minutes before removing from pan.
(optional glaze) 1/2 stick melted butter 2 cups confectioner's sugar, sifted 3 tablespoons liquor 1 tsp vanilla extract		Place all glaze ingredients in a bowl and stir with a wooden spoon until sugar is dissolved and glaze is smooth. Spoon glaze over warm cake and let it run down the sides.
		Eat warm - yum, yum! Can be stored for up to a week at room temperature, covered in plastic wrap. Can also be frozen (wrapped in aluminum foil) for up to 6 months. Thaw overnight at room temperature.

Sandy Dubpernell