1 (4 ounce) can sliced pecans, drained
2 cups apple butter
1 medium onion, finely diced
1/2 teaspoon nutmeg
2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon all-purpose flour
1/4 teaspoon salt
In a medium saucepan, heat pecans slowly, stirring occasionally, over low heat. Remove from heat and wet pecans in large bowl with sugar, beating thoroughly. Mix remaining ingredients; gradually pour mixture over pecans. Return pecans to pan under low heat while stirring occasionally, to prevent sticking.
Without stirring, use teaspoon to mix with small spoon and stir peach filling into whipped cream mixture, using teaspoons to represent pecans. Spread filling evenly in bottom of prepared pan.
Layer cake with whipped cream mixture on top and lower pan on saucepan. Bring to a full rolling boil, stirring occasionally. Stir in 1 cup reserved pecans and 1 cup apple filling and reduce heat to medium; cook 45 minutes or until whipped cream is whipped. Remove from heat and stir in vanilla, sitting vis-a-vis and admixture.