I always call my friend Susan the Queen of the Bundt Cake. It certainly seems to be her calling, as she is always coming up with new and delicious Bundt Cakes for all of us to try. I just hope I do her justice in trying to duplicate it. I had to change one of the ingredients because I bought chunky applesauce instead of plain applesauce. Of course, if you’re so inclined you can make your own applesauce (I wasn’t so inclined today!). The original recipe hails from The Silver Palate, and I have to say this is one cookbook you don’t want to be without. There are so very many wonderful recipes in it. This cake has a slightly spicy flavoring, and is just so darn good. Am very happy to report that this cake came out awesome! Super Delicious with the chunky applesauce. Very moist and delicious, cooked perfectly at 1 hour and 10 minutes. Thanks Suki and the Silver Palate! Perfect cake for the Jewish Holidays and any time.
1 cup (2 sticks) unsalted butter, plus a little extra for greasing the pan (Butter should be at room temperature. I woke up early and didn’t have time to let it sit so I just put it in microwave to soften for 15 seconds.)
*if baking for the Jewish Holidays and don’t want to use butter you can use margarine
3 cups all-purpose flour
2 cups sugar
2 eggs (at room temperature)
2 cups applesauce (I used Chunky because probably didn’t have reading glasses in market and grabbed it.)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, or 1 teaspoon freshly grated
2 teaspoons baking soda
1 cup raisins
Lemon/Orange Icing ingredients:
1 cup confectioner’s sugar
1/2 teaspoon ground cinnamon
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons fresh orange juice
Preheat oven to 350 degrees.
In a mixing bowl (electric mixer), cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the applesauce and vanilla.
Sift the flour, cinnamon, nutmeg and baking soda together then add to applesauce mixture. Next, sprinkle in the raisins, and blend gently but thoroughly.
Pour the batter into the tube pan and set on a rack in the center of the oven. Bake until a cake tester inserted into the cake comes out clean. 1 hour and 10 – 15 minutes. I cooked it 1 hour and 10 minutes.
Cool in the pan for at least 15 minutes (I will leave it all day as I go out hiking, and turn it over when it is completely cool when I return.) When it is completely cool, I will make the icing and drizzle over the top. A little trick is to poke little holes in the cake (on top, with cake tester or toothpick) and pour icing over the cake and it will go into cake and infuse some of the lemon/orange directly into cake.
Instructions for icing:
Sift the confectioner’s sugar and cinnamon into a small bowl.
Dribble in the juices, stirring constantly until the icing is smooth. Drizzle over completely cooled cake.
*should be enough icing for 1 Applesauce Raisin Cake