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1 1/2 cups butter, softened

4 1/2 cups sifted powdered sugar

1 tablespoon vanilla extract

6 large eggs

3 1/4 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon ground allspice

16 soft caramel candies

1 1/2 cups coarsely chopped apples, peeled

Vanilla ice cream (optional)

Caramel sauce (optional)

1. Preheat oven to 325*F (160*C). Grease and flour a 10-inch tube or Bundt pan.
2. Unwrap and cut each caramel into 8 pieces.
3. In a large mixer bowl cream butter, powdered sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well Gradually add flour, cinnamon and allspice to egg mixture. Blend at low speed until thoroughly combined. Stir in caramel pieces and chopped apples.
4. Pour batter into the prepared pan. Bake for 70 to 80 minutes or until cake tester comes out clean. Cool upright in pan for 15 minutes before inverting onto a wire rack to cool completely. Serve cake warm or cool.
5. Serve with ice cream and caramel sauce, if desired.

Makes 12 servings.