1 1/2 c. sugar
1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 eggs
2 tsp. baking powder
2 c. all purpose flour
1 c. cornmeal
1 tsp. cinnamon
1/4 tsp. salt (opt.)
1 c. spiced apple butter
1 tbsp. bourbon (opt.)
1 tsp. vanilla
1 c. chopped pecans
1 c. powdered sugar
4-5 tsp. milk
1 1/2 tsp. corn syrup
1/4 tsp. vanilla or bourbon

Preheat oven to 350 degrees. Grease a 10" tube pan or a 12 cup bundt pan. Beat together sugar, butter and cream cheese in a large bowl until light and fluffy. Add eggs, one at a time, mixing well after each addition. Combine baking powder, flour, cornmeal, cinnamon and salt. Combine apple butter, bourbon and 1 teaspoon vanilla.

Alternately add dry mixture and apple butter mixture to cream cheese mixture, mixing at low speed until thoroughly blended. Stir in pecans. Spoon batter into prepared pan and spread evenly to edges. Bake 60 to 70 minutes, or until a wooden pick inserted into the center comes out clean. Cool 10 minutes in pan and remove to a wire rack. Cool completely.

Combine powdered sugar, milk, corn syrup and 1/4 teaspoon vanilla or bourbon until smooth. Drizzle over cooled cake. Store tightly covered. Serves 16.