Honey Ap­ple Bundt Cake

Woman's World - - Recipes To Collect -

Good to the last crumb, moist raisin-ap­ple cake cov­ered in lus­cious honey-ap­ple glaze is the per­fect fall treat! CAKE4 cups + 2 Tbs. all-pur­pose flour 1 pow­der1/2 tsp. bak­ing 2 tsp. ground gin­ger 1 1/2 tsp. ground cin­na­mon 1 1/4 tsp. salt 3/4 tsp. bak­ing soda 1 ap­ple, such as Pink Lady, peeled, cored, cut into 1/2" pieces 1/2 cup raisins, chopped 2 cups packed light brown su­gar 1 1/3 cups mar­garine or but­ter, at room tem­per­a­ture 1/2 cup honey 5 eggs 2 cups ap­ple juice GLAZE3 cups con­fec­tion­ers’ su­gar 1/4 cup honey 1/4 cup ap­ple juice

Cake: Pre­heat oven to 350°F. But­ter and flour 12- cup Bundt pan. Mix 4 cups flour, bak­ing pow­der, gin­ger, cin­na­mon, salt and soda; re­serve. In small bowl, toss ap­ple and raisins with re­main­ing 2 Tbs. flour; re­serve.

On medium speed, beat su­gar, mar­garine and honey un­til fluffy, 2 min­utes. On low, beat in eggs one at a time. Beat in re­served flour mix­ture al­ter­nately with ap­ple juice un­til smooth. Stir in re­served ap­ple mix­ture. Trans­fer to pan. Bake 1 hour or un­til pick in­serted into cen­ter comes out clean. Cool 30 min­utes. Trans­fer from pan to rack; cool. Trans­fer to plate.

Glaze: Whisk all in­gre­di­ents un­til smooth; pour over cake. Let stand 10 min­utes be­fore serv­ing. Servings: 16 Calo­ries: 552 Pro­tein: 6 g. Fat: 17 g. (3 g. sat.) Trans fat: 3 g. Chol.: 58 mg. Carbs.: 97 g. Sodium: 438 mg. Fiber: 1 g. Su­gar: 69 g. Kitchen time: 40 min­utes. To­tal time: 5 hours, 40 min­utes.

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