STICKY SPIKED APPLE CAKE WITH BROWN SUGAR-BRANDY SAUCE
Heat wave or no heat wave, I feel like baking this tonight
1 cup sultana raisins
1/3 cup brandy
1 cup dried apple rings (cut in half)
1/2 cup white sugar
2 cups all purpose flour, sifted
1-1/2 tsp baking soda
1/8 tsp salt
3/4 tsp cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1-1/2 cups packed dark brn sugar
2 eggs, lightly beaten
1 cup unsalted butter, melted
3/4 cup toasted chopped pecans
2 cored cooking apples, (1 peeled, 1 unpeeled (1/2” pieces)
Additional unsalted butter for greasing the pan
Brown Sugar-Brandy Sauce warmed slightly, to serve.
In a small bowl, soak the raisins in brandy for 45 minutes.
Add the dried apple slices and soak for 15 minutes more.
Do not drain!
Line a 9×13 baking dish with parchment.
Lightly butter the paper.
In a small bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, and cloves together into a bowl and set aside.
In a large bowl, blend both sugars.
Add the eggs and beat on medium speed until thickened and pale.
Add the cooled melted butter and blend.
Fold in the dry ingredients in two additions, mixing just enough to moisten most but not all of the flour.
Add dried fruit and brandy mixture, nuts and apple, then fold them into the batter.
Scrape the batter into the prepared pan and set in the center of the oven.
Bake at 325 F for 70 – 80 minutes till done. Transfer to a wire rack and cool.
This cake keeps beautifully, well wrapped, at room temperature for up to 5 days, although it is best within 2 or 3.
Serve warm or at room temperature with a healthy serving of the warm Brown Sugar-Brandy Sauce.
Makes enough for 10 to 12 servings.
BROWN SUGAR-BRANDY SAUCE:
Makes about 2-1/4 cups
1/3 cup unsalted butter, cut into small pieces
1 cup tightly packed dark brown sugar
1/3 cup white sugar
2/3 cup heavy cream (36%)
2-1/2 tbsp 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.
Reheat to serve over cake.