Saturday, May 07, 2005

Double Apple Bundt Cake

Double Apple Bundt Cake (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 cinnamon
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
10 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 cup apple butter
2 apples, peeled, cored and shredded
1 cup chopped pecans, toasted
1/2 cup golden raisins

Preheat oven to 350

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.

In a large mixing bowl, beat together butter and sugar until light and fluffy. Add the eggs, one at a time, beating until each is thoroughly incorporated - be sure to scrape down the bowl once or twice. Mix in the apple butter - this may curdle your batter, but it is okay. Add the shredded apples and mix to combine.

Add the flour mixture and use a wooden spoon to stir the two together just until combined. Fold in the toasted nuts and raisins. Scoop the batter into a bundt pan coated with nonstick spray (I like to use Baker's Joy or Pam with Flour) and smooth the top with a spatula.

Bake until a wooden skewer placed in the center comes out mostly clean with a few moist crumbs attached, about 50-55 minutes. Remove from the oven and place the pan on a wire rack for 5 minutes - turn the cake out onto the rack and allow to coo completely.

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