made a few adjustments.
I find that the addition of the extra liquid of the rum, lightens the cake a bit and certainly enhances the flavour. I"ve never served it with eggnog.
Spiced Apple Cake with Eggnog Sauce 350°F
Epicurious | November 2007
A moist, deeply flavored confection studded with rum-soaked raisins and crunchy pecans, this streamlined one-bowl cake will get compliments even for novice bakers. Plus, it keeps for days. To dress up each serving, why not use store-bought eggnog, which has the consistency of custard sauce.
1/2 cup raisins, or more
½ c. Planters Punch rum, (dark and apicy)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup (packed) light brown sugar, sifted
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
3 Golden Delicious apples, peeled, cored, ½" dice (about 4 cups), or 4 Macs
1 cup (4 ounces) pecans, coarsely chopped
1/3 cup crystallized ginger, finely chopped
In small bowl, combine raisins and rum. Let stand until raisins plump, about 1 hour, but better if left 24 hours. Drain, saving rum, and set aside. Lightly butter bundt pan, then dust with flour, knocking out excess.
In large mixing bowl or bowl of electric mixer, sift together flour, baking powder, baking soda, allspice, cinnamon, nutmeg, cloves, and salt. Add brown and granulated sugars, butter, eggs, and vanilla. Using electric mixer, beat on high speed, scraping down sides of bowl with rubber spatula as needed, until batter is pale and smooth, about 3 minutes for handheld mixer or 2 minutes for standing mixer. Stir in leftover rum. Stir in apples, pecans, ginger, and raisins. Spoon into prepared pan and smooth top.
Bake until wooden pick or skewer inserted in center of cake comes out clean and cake just shrinks from sides of pan, about 1 hour. Cool cake in pan on rack 10 minutes, then invert and unmold onto rack and cool completely. (Cake can be made up to 3 days ahead and stored at room temperature, wrapped tightly in plastic wrap. Or better if refrigerated for 1-2 weeks.)
Also serves well with a scoop of vanilla ice cream.
I find that the addition of the extra liquid of the rum, lightens the cake a bit and certainly enhances the flavour. I"ve never served it with eggnog.
Spiced Apple Cake with Eggnog Sauce 350°F
Epicurious | November 2007
A moist, deeply flavored confection studded with rum-soaked raisins and crunchy pecans, this streamlined one-bowl cake will get compliments even for novice bakers. Plus, it keeps for days. To dress up each serving, why not use store-bought eggnog, which has the consistency of custard sauce.
1/2 cup raisins, or more
½ c. Planters Punch rum, (dark and apicy)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup (packed) light brown sugar, sifted
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
3 Golden Delicious apples, peeled, cored, ½" dice (about 4 cups), or 4 Macs
1 cup (4 ounces) pecans, coarsely chopped
1/3 cup crystallized ginger, finely chopped
In small bowl, combine raisins and rum. Let stand until raisins plump, about 1 hour, but better if left 24 hours. Drain, saving rum, and set aside. Lightly butter bundt pan, then dust with flour, knocking out excess.
In large mixing bowl or bowl of electric mixer, sift together flour, baking powder, baking soda, allspice, cinnamon, nutmeg, cloves, and salt. Add brown and granulated sugars, butter, eggs, and vanilla. Using electric mixer, beat on high speed, scraping down sides of bowl with rubber spatula as needed, until batter is pale and smooth, about 3 minutes for handheld mixer or 2 minutes for standing mixer. Stir in leftover rum. Stir in apples, pecans, ginger, and raisins. Spoon into prepared pan and smooth top.
Bake until wooden pick or skewer inserted in center of cake comes out clean and cake just shrinks from sides of pan, about 1 hour. Cool cake in pan on rack 10 minutes, then invert and unmold onto rack and cool completely. (Cake can be made up to 3 days ahead and stored at room temperature, wrapped tightly in plastic wrap. Or better if refrigerated for 1-2 weeks.)
Also serves well with a scoop of vanilla ice cream.