Shelly's Recipe

APPLE BRANDY CAKE WITH CARAMEL SAUCE

Category: Cakes

1 cup raisins
1/3 cup Calvados brandy

2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1 1/2 cups light brown sugar
1/2 cup sugar
1 cup unsalted butter, room temperature
2 large eggs
1 tsp vanilla extract
3 Granny Smith apples, peeled, cored, cut in 1/2 inch dice
1/2 cup coarsely chopped pecans (optional)

In a small bowl, combine raisins and brandy. Let sit one hour. Do not drain.

Preheat oven to 325. Butter a 13x9 rectangular baking pan. Line the bottom with parchment. Lightly butter the parchment.

In a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Add brown and sugars, butter, eggs and vanilla. Using electric mixer, beat until batter is pale and smooth, scraping down sides of bowl, about 2 minutes.

Fold in apples, pecans and raisins with brandy. Pour into prepared pan and smooth top. Bake in center of oven until cake center springs back when touched and a skewer inserted in center of cake comes out clean. Cool cake in pan. (Cake can be made up to 3 days in advance. Wrap in plastic and store at room temperature.)

Caramel Sauce:
1/2 cup butter, cut in chunks
1 cup light brown sugar
1/2 cup sugar
3/4 cup heavy cream
2 tbsp Calvados brandy (optional)

Combine butter, sugars, cream in heavy saucepan. Stir over low heat until sugar dissolves. Bring to a boil over medium heat, stirring constantly. Cook, stirring, about 5 minutes. Remove from heat. Stir in optional brandy. (Can be prepared in advance. Cool completely. Cover and refrigerate up to one day.) Makes about 2 cups

Whipped Cream with Calvados:
2 cups heavy cream
1 tbsp sifted confectioners sugar
2 tsp Calvados Brandy

Whip cream and gradually add sugar and brandy. Continue to whip until cream holds soft peaks.