Honey Apple Bundt Cake
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.