Apple Nut Cake

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2 sticks, butter
1 cup, sugar
3 eggs
1 teaspoon vanilla
2 cups self-rising flour
1/2 teaspoon ground cinnamom
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans
5 apples, cored, peeled and sliced into thin wedges
1/4 cup apple jelly

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Preheat oven to 350°.
Lightly grease a 9" or 10" springform pan.
Beat butter and sugar until fluffy.
Mix in eggs and vanilla
In a separate bowl, combine flour and seasonings. 
Stir flour mixture into butter & sugar mixture.
Ass pecans and mix until well-blended.
(Note:  Batter will be thick)
Measure 2/3 cup batter and set aside.
Spread remaining batter into the pan.
Arrange apple wedges on top of batter.
Heat and stir the apple jelly until melted and smooth.
Brush over apples.
Carefully spoon reserved batter around the outside of the apple wedges.
Spread the batter with the back of a spoon to make a 1/2" border.
Bake for 45-50 minutes.

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Topping:

1/2 stick butter
2 tablespoons milk
1/2 cup brown sugar
1/2 cup chopped pecans

When cake is done baking, combine butter, milk and brown sugar in a saucepan.
Bring to a boil, stirring constantly.
Remove from heat and stir in the pecans.
Spread topping over the cake and bake for another 5-10 minutes, until the topping bubbles.
Cool in the pan for 15 minutes.
Remove sides of the pan.
Let stand 45 minutes before serving.

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If desired, top with a scoop of vanilla ice cream!

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