• 4 cups cooking apples, cored, peeled and chopped
  • ½ cup apple brandy
  • 2 eggs
  • 1 cup brown sugar, packed
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 2 ½ cups all purpose flour
  • ¾ teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon ground cloves
  • ¾ cup raisins
  • 1 teaspoon vanilla
  • 1 cup coarsely chopped pecans, lightly toasted
  • Glaze:
  • 4 tablespoons butter
  • 5 tablespoons brown sugar
  • 3 tablespoons heavy cream
  • 2 tablespoons apple brandy


Preheat the oven to 350 degrees. Grease and lightly dust with flour one bundt pan.
Place chopped apples in medium bowl and pour apple brandy over them; mix and set aside.
In a large mixing bowl, beat together eggs, sugars, and oil. In a separate medium bowl, combine flour, salt, soda, and spices together. Stir half flour mixture into egg mixture and combine well. Combine apple and apple brandy with raisins, along with vanilla and toasted nuts. Mix into batter with a spoon. Add final flour mixture and combine well with a spoon.
Pour batter into prepared bundt pan and bake for 60-75 minutes or until cake tester inserted into cake comes out clean.
Remove from oven and cool on wire rack for 15 minutes. Remove cake from pan.

To make glaze: Melt butter in small saucepan and add brown sugar, cream and apple brandy, and cook over medium heat until brown sugar is dissolved. Remove from heat and brush glaze over warm cake. Cool.


Cyndi Smith-English