Shelly's Recipe

SPICED APPLE BUNDT CAKE

Category: Cakes

1/2 cup dried cranberries or raisins
3 tbsp apple cider
1 tablespoon bourbon or dark rum
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 cup (packed) brown sugar (light or dark)
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
3 large eggs
1 tsp vanilla extract
2 large Honeycrisp or Golden Delicious apples apples, peeled, cored, and cut into 1/2-inch dice
1 cup (4 ounces) pecans, chopped

Confectioner’s sugar, for dusting

In a small bowl, combine dried cranberries, apple cider, and bourbon. Set aside.

Preheat oven to 350 degrees. Coat the inside of a 10-inch bundt pan with baking spray.

In the bowl of an electric stand mixer, whisk together flour, baking powder, baking soda, allspice, cinnamon, nutmeg, ginger, cloves, and salt. Add brown sugar, granulated sugar, butter, eggs, and vanilla. Beat on medium-high speed with the paddle attachment for about 2 minutes, scraping down the sides as needed, until batter is pale and smooth.

Add 2 tsp of liquid from the dried cranberries to the batter, draining the rest. Fold the cranberries, apples, and pecans into the batter. Spoon into prepared pan, smooth the top, and bake for about 1 hour, or until a skewer comes out with just a few moist crumbs. Cool 10 minutes in pan on a wire rack, then invert cake onto rack to cool completely. Store covered at room temperature. Dust with powdered sugar just before serving.