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1
Beat butter and sugar together until fluffy.
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2
Mix in eggs and vanilla.
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3
Combine flour and spices; stir into creamed ingredients.
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4
Add pecans and mix well.
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5
Measure our 2/3 cup batter and set aside.
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6
Spread remaining batter in bottom of a lightly greased 9 or 10 inch springfoam pan.
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7
Arrange apple slices in a circle, overlapping slices, about 1/4 inch in from the edge of the pan.
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8
Form another similar circle of apples in the center.
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9
Heat and stir the apple jelly until melted and smooth.
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10
Brush over apples.
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11
Carefully place teaspoonfuls of the reserved batter around the outside edge of the pan and spread with the back of a spoon to form a 1/2 inch border over the tips of the apple slices in the first circle of apples.
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12
Arrange pecan halves over the border around the torte.
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13
Bake in a preheated 350 dgree oven for 55 minutes.
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14
At the end of the torte's baking time, melt butter for topping in a small pan.
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15
Stir in brown sugar and milk.
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16
Bring to boil, stirring frequently.
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17
Remove from heat and stir in pecans.
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18
Spread topping over torte and bake 5 minutes more or until topping bubbles.
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19
Cool in pan for 15 minutes.
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20
Remove sides of pan.
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21
Let stand 45 minutes before serving.
