1 c. butter, softened
1 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1/2 tsp. cinnamon
1/2 tsp. cardamon
1/4 tsp. nutmeg
1/2 c. finely chopped pecans
2-3 apples, peeled, cored, and cut into thin wedges
1/4 c. apple jelly
12 pecan halves

Beat butter and sugar together until fluffy. Mix in eggs and vanilla. Combine flour and seasonings. Stir into creamed ingredients. Add pecans and mix until well blended.

Measure out 2/3 cup batter, set aside. Spread remaining batter in bottom of lightly greased 9 or 10 inch springform pan. Arrange the apple wedges in a circle with overlapping slices about 1/4 inch in from the edge of the pan. Form another similar circle of apple wedges in the center.

Heat and stir the apple jelly until melted and smooth. Brush over apple wedges. Carefully place teaspoonsful of reserved batter around the outside edge of the pan and spread with back of spoon to form a 1/2 inch wide border. Bake in preheated 350 degree oven for 55 minutes.

TOPPING:

1/4 c. butter
2 tbsp. milk
1/2 c. brown sugar
1/2 c. chopped pecans

At the end of torte's baking time, melt butter in sauce pan; stir in brown sugar and milk. Bring to a boil, stirring frequently. Remove from heat and stir in pecans. Spread topping over torte and continue baking 5 minutes or until topping bubbles. Cool in pan 15 minutes. Remove sides of pan. Let stand 45 minutes before serving.

Makes 10-12 servings.