With the abundance of apples at our household, I had to make another apple recipe. I made this when a friend of mine came over to visit, and I wanted to use up my apples. Of course, I had to go to Dorie’s Baking: From My Home To Yours since I am absolutely in love with this book! I have made several recipes now and I am pretty impressed. This cake definitely screams fall, and the aroma while I had it baking in the oven made my entire house smelled so heavenly. A big thick cut of this cake, choke-full of nuts & craisins, was delicious on its own, I don’t think that I needed the icing. Of course, if you wanted something extra special, a gorgeous icing drizzled on top wouldn’t be a bad thing. Happy eating!
Adapted from Baking: From My Home To Yours
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 cup store-bought apple butter, spiced or plain
2 medium apples, peeled, cored, and grated
1 cup pecans or walnuts, chopped
1/2 cup of raisins (I used craisins because I had tons!)
For the icing: (which I skipped, I just dusted mine with powder sugar!)
1/2 stick butter (4 tablespoons)
1 cup brown sugar, packed
1/4 cup evaporated milk
1 teaspoon vanilla
Preheat oven to 350 degree F and position a rack in the center of the oven.
Butter and flour a 9 to 10 inch Bundt cake pan.
Whisk the flour, baking soda, baking powder, salt and spices together and set aside.
With a stand mixer and paddle attachment, or a hand held mixer, cream together the butter and sugar for about five minutes on medium speed.
Add the eggs, one at a time, incorporating each before adding another beating one minute for each addition.
Add the apple butter on low speed. The mixture may appear curdled when you add the apple butter, but that’s okay!
Mix in the grated apple on low speed until completely blended in.
Continuing on low speed, add the dry ingredients and mix only until the flour just disappears. Gently fold in the raisins and nuts.
Scrape the batter into the Bundt pan and smooth it out evenly.
Bake for about 50 to 55 minutes or until a little knife inserted into the center comes out clean.
Cool the cake for five minutes on a rack and then turn the cake out of the pan.
Let the cake cool to room temperature and then either wrap it up, or dust with confectioner’s sugar or ice and serve.
To make icing: Mix together until you get a nice smooth consistency and drizzle over the finished cake