Spiced Apple Cake

 Maybe just another slice...

Maybe just another slice...

This isn't really a holiday recipe, but certainly a fall or winter comfort dessert. Don't be put off by the long list of ingredients; this is easy to make, freezes well (is there anything I make that I don't freeze?) and is impressive enough for dinner guests. I have made a few slight changes to this original recipe. Whatever you do, don't leave out the crystallized ginger. You can buy it in bulk at Butterfly Herbs or the Good Food Store. Crystallized ginger is a must-have for so many desserts that it has become a pantry staple here at the Rusty Nail.

 A lot of chopping and measuring, but so worth it

A lot of chopping and measuring, but so worth it

The original recipe calls for sauce made with store-bought eggnog. We always just serve it with homemade vanilla ice cream. 

 Somehow I neglected to take a photo after flipping it out of the pan. Bundt cakes always seem to look fancy to me.

Somehow I neglected to take a photo after flipping it out of the pan. Bundt cakes always seem to look fancy to me.

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Spiced Apple Cake
Moist, cake with a complex spice finish that is easy to make.
Ingredients
  • 1/2 cup raisins or dried cranberries
  • 3 Tablespoons rum or warm water
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg (freshly grated if you have it)
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 eggs, large
  • 1 teaspoon vanilla extract
  • about 4 cups apples- peeled, cored and cut into 1/2-inch dice
  • 1 cup pecans, coarsely chopped
  • 1/3 cup crystallized ginger, finely chopped
  • confectioner's sugar for dusting
Instructions
In a small bowl, combine raisins and rum (or water). Let stand for about an hour (or however long it takes you to assemble the rest of the recipe). Drain. Discard liquid and set raisins aside.Position rack in middle of oven and preheat to 350°F. Lightly butter 10 inch (3 qt) bundt pan, then dust with flour, knocking out excess. In a medium bowl, sift flour, baking powder, baking soda, allspice, cinnamon, nutmeg, cloves, and salt. Stir to combine.In large mixing bowl or bowl of electric mixer, combine brown and granulated sugars, butter, eggs, and vanilla. Beat on high speed, scraping down sides of bowl with rubber spatula as needed. Add flour/spice mixture and beat well. 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. Better yet-- cut into individual portions, wrap in waxed paper and freeze in a ziplock. Take a slice out whenever you desire.
Details
Prep time: Cook time: Total time: Yield: 8-12 servings
Jennifer Knoetgen