Spiced-apple Cake With Eggnog Sauce and Rum Soaked Raisins
From spinach1948 15 years ago
- 70 minutes to make
- Serves 8
This cake with the spices and the Rum-raisins make for a Thanksgiving or Christmas dessert to remember. note the Alcohol bakes off leaving the flavor of rum. Adapted from a recipe from Epicurious.com along with the photo.
Ingredients
- Ingredients: shopping list
- 1/2 cup raisins or dried cranberries shopping list
- 3 tablespoons Applejack, dark or golden rum, or warm water shopping list
- 2 cups all-purpose flour shopping list
- 1 teaspoon baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1 teaspoon ground allspice shopping list
- 1 teaspoon ground cinnamon shopping list
- 1 teaspoon freshly grated nutmeg shopping list
- 1/4 teaspoon ground cloves shopping list
- 1/2 teaspoon salt shopping list
- 1 cup (packed) light brown sugar, sifted shopping list
- 1 cup granulated sugar shopping list
- 1 cup (2 sticks) unsalted butter, softened shopping list
- 3 large eggs shopping list
- 1 teaspoon vanilla extract shopping list
- 3 golden delicious apples, peeled, cored, and cut into 1/2-inch dice (about 4 cups) shopping list
- 1 cup (4 ounces) pecans, coarsely chopped shopping list
- 1/3 cup crystallized ginger, finely chopped shopping list
- Special Equipment: 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity) shopping list
- Garnish: confectioner's sugar for dusting shopping list
How to make it
- In small bowl, combine raisins and rum. Let stand until raisins plump, about 1 hour. Drain, discarding rum, and set aside.
- Position rack in middle of oven and preheat to 350°F. Lightly butter bundt pan, then dust with flour, knocking out excess.
- In large mixing bowl or bowl of electric mixer, sift together flour, baking powder, baking soda, allspice, cinnamon, nutmeg, cloves, and salt. Add brown and granulated sugars, butter, eggs, and vanilla. Using electric mixer, beat on high speed, scraping down sides of bowl with rubber spatula as needed, until batter is pale and smooth, about 3 minutes for hand-held mixer or 2 minutes for standing mixer. Stir in apples, pecans, ginger, and raisins. Spoon into prepared pan and smooth top.
- Bake until wooden pick or skewer inserted in center of cake comes out clean and cake just shrinks from sides of pan, about 1 hour. Cool cake in pan on rack 10 minutes, then invert and unmold onto rack and cool completely. (Cake can be made up to 3 days ahead and stored at room temperature, wrapped tightly in plastic wrap.)
- Just before serving, sift confectioner's sugar over cake. Serve accompanied by eggnog.
- Test-Kitchen Tips
- •Even if your bundt pan is nonstick, it's a good idea to butter and flour it to help the cake unmold smoothly.
- •Golden Delicious apples are sweet and hold their shape nicely when cooked. Do not substitute Granny Smith apples in this recipe, as they are too tart and have a gray color when baked.
The Rating
Reviewed by 8 people-
Another winner! Thanks.
maureenlaw
in ST LOUIS loved it
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Chief:) ANOTHER WINNER!!! HIGH FIVE FORKS!!! I am making this for the Holidays for sure!!! THANK YOU:)
snowcat17
in Milwaukee loved it
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Yum
love this
hungrybear
in Miner loved it
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