Brandied Apple-Raisin Bundt Cake

  • Currently 4/5
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.
1 cup raisins
1/4 cup brandy or apple cider
2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
3 eggs
1 cup sugar
1 cup packed light brown sugar
1 cup canola oil
1 tsp vanilla extract
2 cups chopped peeled Braeburn or Rome apples (1/2 inch) (about 2 large)
1/4 cup unsalted butter, softened
1/4 cup sugar
3 tbsp water
1/4 cup brandy or apple cider
powdered sugar
1. Heat oven to 350 degrees 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 for 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 55-60 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.
Serves:  12
Meal   SnackDish   Cake
Cooking Method   BakedPrep Time   less than 15 minutes
Cooking Time   1 hour

Carolyn Beck

Member since Jun 2008

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