2 c. all purpose flour
1 c. corn meal
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt; optional
1 c. spiced apple butter
1 tsp. vanilla
1 1/2 c. granulated sugar
1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 eggs
1 c. chopped pecans
Glaze (below)

Heat oven to 350 degrees. Grease a 10 inch tube pan or 12 cup bundt pan. Combine flour, cornmeal, baking powder, cinnamon, and salt. In separate bowl, combine apple butter and vanilla.

In large mixing bowl, beat granulated sugar, butter, and cream cheese until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add flour mixture alternately with apple butter mixture, mixing at low speed of electric mixer until well blended. Stir in pecans.

Spoon batter into prepared pan; spread evenly to edges. Bake 60-70 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan; remove to wire rack. Cool completely.

GLAZE:

Combine 1 cup powdered sugar, 4-5 teaspoons milk, 1 1/2 teaspoons corn syrup, 1/4 teaspoon vanilla; drizzle over cooled cake.

Store cake tightly covered. Makes 16 servings.