Brandied Apple-Raisin Bundt Cake
By: Elinor Klivans
A touch of brandy in the raisins and glaze seems to intensify the apples and
spices in this moist, homey cake. It improves with age, so make it a day or
two ahead. Serve with ice cream or whipped cream, if desired.
CAKE
1 cup raisins
1/4 cup brandy or apple cider
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 cup sugar
1 cup packed light brown sugar
1 cup canola oil
1 teaspoon vanilla extract
2 cups chopped peeled Braeburn or Rome apples (1/2 inch)(about 2 large)
GLAZE
1/4 cup unsalted butter, softened
1/4 cup sugar
3 tablespoons water
1/4 cup brandy or apple cider
Powdered sugar
1. Heat oven to 350°F. Spray 12-cup Bundt pan with cooking spray; dust with
flour, tapping out excess.
2. Combine raisins and 1/4 cup brandy in small bowl; let stand 15 minutes.
3. Whisk flour, baking powder, cinnamon, baking soda and salt in medium bowl
Beat eggs, 1 cup sugar and brown sugar in large bowl at medium speed 2
minutes or until light and fluffy. At low speed, beat in oil and vanilla
until blended. Beat in raisins with brandy. Beat in flour mixture just until
combined. Stir in apples; pour into pan.
4. Bake 55 to 60 minutes or until wooden skewer inserted in center of cake
comes out clean. Cool in pan on wire rack 15 minutes.
5. Meanwhile, heat butter, 1/4 cup sugar and water in small saucepan over
medium heat until sugar dissolves, stirring frequently. Bring to a gentle
boil; boil 1 minute. (Glaze may spatter slightly.) Remove from heat; stir in
1/4 cup brandy. Whisk glaze before using.
6. Invert cake onto wire rack. With thin wooden skewer, poke holes about 2
inches apart in top and sides of cake. Brush all glaze over cake. Cool
completely on wire rack. (Cake can be made 3 days ahead. Cover and store at
room temperature.) Sprinkle with powdered sugar just before serving.
12 servings
PER SERVING: 530 calories, 23.5 g total fat (4 g saturated fat), 5 g protein
71.5 g carbohydrate, 65 mg cholesterol, 235 mg sodium, 1.5 g fiber
[Non-text portions of this message have been removed]
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/CAKE-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
cake-recipe-dig...@yahoogroups.com
cake-recipe-fullfeatu...@yahoogroups.com
<*> To unsubscribe from this group, send an email to:
cake-recipe-unsubscr...@yahoogroups.com
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
