Fresh Apple Cake with Carmel Sauce

Taking a bite of this cake, is like taking a bite of Autumn.  It is my mother in law's recipe, and I try to make it only once a year, because I love it too much.  

Prepare in a 9x9 pan or double it and cook 15 minutes longer in a 9x13 pan.  I double the recipe and bake it in the Demarle Sunflower Mold.  I am posting the original recipe, so if needed, double this.

Cake

1 cup sugar

1/4 cup shortening

1 egg

1/2 tsp. salt

1 tsp. baking soda

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1/4 cup chopped walnuts (if doubling, I do not fully double the walnuts.)

2 large apples, peeled and grated

1 cup flour

Mix sugar, shortening and egg till fluffy.  Add apples, then rest of ingredients and nuts.  

Bake at 30 minutes at 350 degrees.  Serve with Carmel Sauce.

Carmel Sauce

4 Tbsp. butter

1 1/4 cup brown sugar

2/3 cup white corn syrup

3/4 cup cream, half and half or canned milk (I usually use half and half)

Melt butter, add syrup and sugar.  Cook till forms very soft ball stage (takes just a few minutes - I just wait for it to bubble)  Then, add the cream.  

Serve warm over cake and ice cream.