Apple spice cake with brown sugar sauce, via the kitchn, with some edits by me.
1 c golden raisins
1 c brandy
1 c unsulphured dried apple slices, cut into eighths
1/2 c granulated sugar
2 c AP flour
1-1/2 t baking soda
1/8 t salt
1-1/2 t ground cinnamon
3/4 t freshly grated nutmeg
1/4 t fresh ground cloves
1-1/2 c packed dark brown sugar
2 large eggs
1/2 c melted butter
1/2 c applesauce
3/4 c chopped pecans, toasted
2 medium sized tart cooking apples, such as Northern Spy or Rome Beauty, cut into 1/2 inch pieces
Additional butter for greasing the pan
In a small saucepan, soak the raisins and apples in the brandy for 20 minutes, then heat over med-low for about 10 mins. Do not drain!
Preheat the oven to 325 degrees.
Butter a 9 x 13 inch pan.
Mix together the flour, baking soda, salt, cinnamon, nutmeg, and cloves together in a bowl and set aside.
In a large bowl (of stand or handheld mixer) blend both sugars.
Add the eggs and beat on medium speed until thickened and pale (2 minutes with a machine, 4 to 5 minutes by hand).
Add the cooled melted butter and applesauce mix to blend.
Fold in the dry ingredients in two additions, mixing just enough to moisten most but not all of the flour.
FOLD in the dried fruit and brandy mixture, chopped pecans, and diced fresh apple.
Don’t fret about the ratio of fruit to batter — there is a remarkable amount of fruit but it bakes into a wonderfully chewy cake.
Scrape the batter into the prepared pan and set in the center of the oven. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, or until the center springs back when lightly touched, a tester inserted into the center comes out clean and the cake is beginning to pull away from the sides of the pan.
Brown Sugar-Brandy Sauce
1/3 cup unsalted butter, cut into small pieces
1 cup tightly packed dark brown sugar
1/3 cup granulated sugar
2/3 cup heavy cream (36%)
2-1/2 tablespoons brandy
Combine the butter, sugars and cream in a small, heavy bottomed saucepan.
Stir this mixture over low heat until the sugar dissolves, then increase the heat to medium and bring the sauce to a very gentle boil, stirring all the while.
Cook 5 more minutes, then remove from the heat and stir in the brandy or other liqueur.
Serve immediately, or cool to room temperature, then cover and refrigerate until needed, up to 3 days. To rewarm, either microwave the uncovered sauce on low power or transfer the cold caramel to a saucepan and stir over low heat until warm.
Cut the cake and drizzle with a little sauce... mmmmm!!!
We had about 1/4 of it left... between 5 people... since dinnertime. We're not big dessert people either! My little sis (shes 7) declared she likes it more than angel food cake and strawberries, which is her all time fave. (No worries people, I boiled off the -OH for the sis!) The sauce makes it over the top. I would think a scoop of vanilla ice cream would not be amiss. If you want coronary disease and yumminess all in one!
This picture really doesn't do it justice! It bakes up chewy and perfect, I promise!!!
Here is my tasty lunch from today. I thought I would share.
Sammie: Challah slices, avocado, lettuce, white anchovies marinated in mexican spices.
Yogurt: Im addicted to yogurt so whenever I find something new I pick it up. This was actually pretty good! Ill buy it again if I see it!
Happy Late Halloween from Anck Su Namun (me).