1/2 c. firmly packed brown sugar
1/4 c. butter
1 c. (8 oz.) heavy whipping cream
1 c. (8 oz.) heavy whipping cream
1/3 c. chopped pecans
1 pkg. (15.6 oz.) apple cinnamon quick bread mix
1 c. chopped, peeled apple
3/4 c. water
3 tbsp. Irish whiskey or water
1/4 c. oil
1 egg
2 tbsp. confectioners' sugar
2 tsp. Irish whiskey, if desired
Cinnamon, if desired

In small saucepan over low heat, combine brown sugar, butter and 2 tablespoons whipping cream. Cook and stir just until butter is melted. Remove from heat. Stir in pecans. Pour mixture into bottom of ungreased 9 inch round cake pan or 9 inch square pan.

In large bowl, combine bread mix, apple, water, 3 tablespoons whiskey, oil and egg. Stir 50 to 75 strokes by hand until mix is moistened. Carefully spoon batter over caramel mixture, making sure caramel is covered completely.

Bake at 350 degrees for 40 to 50 minutes until toothpick inserted in center comes out clean. Cool 1 minute. Invert on serving plate. Cool.

Just before serving, in small bowl, beat remaining 6 tablespoon whipping cream until soft peaks form. Add confectioners' sugar and 2 teaspoons whiskey. Beat until stiff peaks form. Spread on top of cake. Sprinkle lightly with cinnamon. Store in refrigerator. Makes 8 servings. Tip: This cake is delicious served warm. Each piece can be topped with dollop of whipped cream just before serving.