butter for greasing pan
1 1/2 c. sugar
1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 eggs
2 c. all-purpose flour
1 c. corn meal
1 tsp. ground cinnamon
Optional: 1/4 tsp. salt
1 c. spiced apple butter
Optional: 1 tbsp. bourbon
1 tsp. vanilla extract
1 c. chopped pecans
1 c. powdered sugar
4 to 5 tsp. milk
1 1/2 tsp. corn syrup
1/4 tsp. vanilla extract or bourbon

PRELIMINARIES:

Adjust oven rack to middle position and preheat oven to 350 degrees. Grease a 10-inch tube pan or 12-cup bundt pan with butter.

PROCEDURE:

In the large bowl of an electric mixer, combine sugar, butter and cream cheese; beat until light and fluffy. Add eggs, one at a time, mixing well after each addition.

In a separate bowl, combine flour, corn meal, cinnamon and salt; stir to blend. In a separate small bowl, stir together the apple butter, bourbon and vanilla extract.

Add 1/2 of flour mixture and mix to blend. Add 1/2 of apple butter mixture and mix to blend. Add remaining flour mixture and mix to blend. Add remaining apple butter mixture and blend thoroughly. Stir in pecans. Spoon batter into prepared pan; spread evenly to edges of pan.

Bake in preheated 350 degree oven for 60 to 70 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove to wire rack. Cool completely.

Combine powdered sugar, milk, corn syrup and vanilla (or bourbon) in a small bowl; drizzle over cooled cake. Store tightly covered.