Saturday, August 23, 2014

Apple Bundt Cake, a Christmas tradition

This is my fresh Apple Cake recipe made in a Bundt Cake Pan.
It's a great Fall Cake. It evokes all of the traditional American Fall Cake flavors.

Here's what you'll need:
1 Bundt Cake Pan, brushed well with Pan Release Mix.(equal parts of Crisco, Vegetable Oil and Flour.) I start with 1 C of each, mixed well in a jar and refrigerated. I always have it available for all of my baking needs.
Preheat the oven to 350 degrees.

In a large mixing bowl:
2 Eggs
2 C Granulated Sugar
1 C Vegetable Oil
1 Stick of Butter. melted
1 tsp Vanilla
Beat well with a hand mixer.
Set aside.

In another bowl, sift together:
3 C Flour
1 1/2 tsp Baking Soda
1 tsp Nutmeg
2 tsp Cinnamon
1/2 tsp Salt
Whisk together and add to the first bowl and beat until combined well.

Fold by hand into the mixture:
3 C Finely chopped Apple, that's been peeled and cored.
1 C chopped Pecans
1 C Raisins

Mix until well combined.
Pour into the cake pan and bake for 1 hour.
Remove pan and place on a rack.
Pour the topping over the hot cake and let it stand for 2 hours before removing it from the pan to a serving platter.

In a saucepan on low medium heat:
1/2 C Brown Sugar
1 Stick of Butter
1/4 C Whole Milk

Peace in the Kitchen!

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