16 light caramels
1 1/2 c. butter, softened
4 1/2 c. sifted powdered sugar
1 tbsp. vanilla
6 eggs
3 1/4 c. sifted all-purpose flour
2 tsp. cinnamon
1 tsp. ground allspice
1 1/2 c. cooking apples, peeled & coarsely chopped

Set oven at 325 degrees. Generously grease 10-inch Bundt or tube pan. Using kitchen shears or sharp knife, cut each caramel into 8 pieces; set aside. In a large mixing bowl, cream butter, powdered sugar and vanilla until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each. Gradually add flour, cinnamon and allspice to creamed mixture. Blend at low speed until thoroughly combined. By hand, stir in caramel pieces and chopped apple. Pour batter into prepared pan. Bake at 325 degrees for 85 to 90 minutes until toothpick inserted in center comes out clean. Cook upright in pan for 15 minutes; remove from pan. Serve warm or cool. 16 servings, 725 calories per serving.