Spiced-Up Apple Cake

Recipe Ingredients

2 1/4 cups	140g / 4.9oz	All-purpose flour
2 1/2 teaspoons	12ml	Baking powder
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground cloves
1/2 teaspoon	2.5ml	Ground ginger
1/2 teaspoon	2.5ml	Baking soda
1		Salt
3 cups	438g / 15oz	Finely-diced peeled tart apples
1/3 cup	53g / 1.9oz	Raisins
1/3 cup	48g / 1.7oz	Chopped walnuts
3/4 cup	148g / 5.2oz	Unsalted butter - room temperature
1 1/2 cups	240g / 8.5oz	Dark-brown sugar - (packed)
1 teaspoon	5ml	Vanilla extract
3 teaspoons	15ml	Eggs (large)
1/2 cup	118ml	Buttermilk
1/2 cup	118ml	Applesauce
		Syrup
1/3 cup	78ml	Calvados (apple brandy)
		= (or applejack)
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Fresh lemon juice
6		Strips lemon zest - (3" by 1/2" ea)
		Confectioners' sugar - for dusting

Recipe Instructions

Preheat the oven to 350 degrees. Butter and flour a 12-cup bundt pan.

Using a fork, combine flour, baking powder, spices, baking soda and salt in a bowl. In another bowl, combine apples, raisins and walnuts; add 3 tablespoons of flour mixture and toss to coat. Set aside.

Combine the butter, brown sugar and vanilla in a mixing bowl; cream until the mixture is light and creamy. Beat in the eggs one at a time. Stir in the buttermilk and applesauce.

Slowly add the remaining flour mixture to the butter mixture, beating until blended. Stir in reserved fruit-nut mixture. Pour batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the cake comes out clean, about 1 hour. Let cake cool, still in the pan, for 1 hour.

Combine syrup ingredients in a saucepan; heat to a simmer. When sugar dissolves, remove from heat; set aside for 15 minutes.

Unmold the cake onto a serving platter. Prick it all over with a wooden skewer. Strain the syrup (discarding lemon zest) and brush the cake with the syrup until it has been absorbed. Before serving, dust the top with confectioners' sugar.

This recipe yields 12 servings.

Per serving: 340 calories, 47g carbohydrates, 15g fat, 5g protein, 84mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 10-22-2000

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