CARAMEL:

1/2 c. brown sugar, packed
1/4 c. butter
8 oz. heavy whipping cream, divided
1//3 c. pecans, chopped

CAKE:

1 pkg. apple - cinnamon quick bread mix
1 c. apples, chopped & peeled
3/4 c. water
3 tbsp. Irish whiskey
1/4 c. oil
1 egg

TOPPING:

2 tbsp. powdered sugar
2 tsp. Irish whiskey
Cinnamon, if desired

Heat oven to 350 degrees. In a small pan over low heat, combine brown sugar, butter and 2 tablespoons whipping cream. Cook and stir just until butter is melted. Remove from heat; stir in pecans. Pour mixture into bottom of ungreased 9-inch square pan. Set aside. In a large bowl, combine cake ingredients. Stir 50 to 75 strokes by hand until mix is moistened. Carefully spoon batter over caramel mixture, making sure caramel is completely covered. Bake at 350 degrees 40 to 50 minutes. Cool 1 minute; invert onto serving plate. Cool. Just before serving in bowl, beat remaining cream until soft peaks form. Add sugar and whiskey. Beat until soft peaks form. Spread mixture on top of cake. Sprinkle with cinnamon. Refrigerate. Makes 8 servings.