| Ingredients |
1 14-oz bag caramels 3 cups all-purpose flour 1 cup butter, softened 4 cups confectioners’ sugar 1 tablespoon vanilla extract 6 eggs 2 teaspoons ground cinnamon 1 teaspoon ground allspice 3 1/2 cups peeled and chopped Granny Smith apples |
| Directions |
| 1. Preheat oven to 350°F. 2. Grease and flour two 9- by 5-inch loaf pans. Unwrap caramels; cut each into eight pieces. Toss with 1 tablespoon of the flour in a small bowl. Set aside. 3. In a large bowl, use an electric mixer to beat the butter, sugar, and vanilla until fluffy. Add the eggs, mixing well. In another bowl, combine the remaining flour, cinnamon, and allspice. Add the flour mixture to the butter mixture; blend well. 4. Using a wooden spoon, stir in the apples and caramel pieces. Divide between the prepared loaf pans. 5. Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted into the centers comes out clean. Cool completely, on a wire rack, then remove from pans. |
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