This is awesome! Made it a few times, here's my changes: because I didn't have enough shortening I used 3/4 cup butter, softened, 1/4 cup shortening, 1/4 cup vegetable oil, and 1/4 cup applesauce. I added about two teaspoons vanilla, and increased all of the spices by using heaping spoonful's, same for the pecans, a heaping half cup. I followed the original recipe for everything else except baking soda was reduced to 3/4 tsp. because I live at 7000'. Baked as a bundt cake, it turned out perfect: moist, tender and tasty, and keeps well. My daughter made a buttercream glaze to drizzle on top: 2Tbsp butter, softened, beat into 2 cups powdered sugar and a teaspoon of vanilla. Whisk in about 1/4 cup milk, or half and half, glaze should be liquid enough to flow, but thick enough to hold onto cake as it drips down sides. Add milk or powdered sugar as needed until consistency is just right. Pour on the top of bundt cake, thicker at places, let it run. Leave some of the sides uncovered. The glaze will have the essence of a snow capped mountain with avalanche trails. My daughter added milk and powdered sugar, trying to get the right consistency and ended up with twice as much glaze as needed. No problem, covered the leftover glaze, put it in the fridge for a few days then made another one of these.
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This is awesome! Made it a few times, here's my changes: because I didn't have enough...