April 25, 2017
Desserts, Cakes, Tube/Bundt,
Dairy, Fruit, Apple, North American, Kid Pleaser, Brunch, Entertaining, Fall/Autumn, Winter, Oven Bake, Vegetarian, Make it from scratch, Spices, Kosher Dairy more
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"This cake is a Lee Bailey original. The applesauce adds moisture and sweet apple flavor with tones of cinnamon-spice. Adapted from Lee Bailey's Country Weekends cookbook."
Preheat the oven to 325°F.
Grease a 9-inch bundt pan and dust with flour, shaking out the excess.
In the bowl of a stand mixer, cream butter and sugar together until light and fluffy. Add the applesauce and vanilla and beat to combine. The mixture may look curdled, that is fine.
Sift together the flour, cinnamon, nutmeg, baking soda and salt. Remove 1/4 cup of flour mixture to a medium bowl and toss with with pecans and raisins.
Add the remaining flour mixture to the liquid ingredients and mix on low just until combined.
Fold the pecans and raisins into the batter.
Pour into the prepared pan and bake for 50 to 60 minutes, or until a wooden skewer inserted into the cake comes out clean.
Allow to cool in the pan for 30 minutes, and then invert onto a rack to cool completely.
Place the brown sugar, cream, and butter into a medium saucepan and bring slowly to a rolling boil, stirring constantly.
Remove from the heat and stir in the vanilla and then the confectioner's sugar.
Pour onto the cake, allowing the frosting to run down the sides.
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