Spiced Apple Cake With Eggnog Sauce
Serves: 3
Terence Turner
1 January 1970
Based on User reviews:
50
Spice
57
Sweetness
57
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Raisin2 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Ground Allspice1 tsp
Ground Cinnamon1 tsp
Nutmeg (freshly grated)1 tsp
Ground Cloves1 tsp
Salt1 cup
Granulated Sugar3 large
Egg1 tsp
Vanilla Extract3 cups
Eggnog (chilled)Directions:
1
In small bowl, combine raisins and rum
2
Let stand until raisins plump, about 1 hour
3
Drain, discarding rum, and set aside
4
Position rack in middle of oven and preheat to 350°F
5
Lightly butter bundt pan, then dust with flour, knocking out excess
6
In large mixing bowl or bowl of electric mixer, sift together flour, baking powder, baking soda, allspice, cinnamon, nutmeg, cloves, and salt
7
Add brown and granulated sugars, butter, eggs, and vanilla
8
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 handheld mixer or 2 minutes for standing mixer
9
Stir in apples, pecans, ginger, and raisins
10
Spoon into prepared pan and smooth top
11
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
12
Cool cake in pan on rack 10 minutes, then invert and unmold onto rack and cool completely
13
(Cake can be made up to 3 days ahead and stored at room temperature, wrapped tightly in plastic wrap
14
) Just before serving, sift confectioner's sugar over cake
15
Serve accompanied by eggnog
16
In small bowl, combine raisins and rum
17
Let stand until raisins plump, about 1 hour
18
Drain, discarding rum, and set aside
19
Position rack in middle of oven and preheat to 350°F
20
Lightly butter bundt pan, then dust with flour, knocking out excess
21
In large mixing bowl or bowl of electric mixer, sift together flour, baking powder, baking soda, allspice, cinnamon, nutmeg, cloves, and salt
22
Add brown and granulated sugars, butter, eggs, and vanilla
23
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 handheld mixer or 2 minutes for standing mixer
24
Stir in apples, pecans, ginger, and raisins
25
Spoon into prepared pan and smooth top
26
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
27
Cool cake in pan on rack 10 minutes, then invert and unmold onto rack and cool completely
28
(Cake can be made up to 3 days ahead and stored at room temperature, wrapped tightly in plastic wrap
29
) Just before serving, sift confectioner's sugar over cake
30
Serve accompanied by eggnog