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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 16 |
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This cake is so moist & full of so many flavors. It's a little different approach to making carrot cake but oh so good. I've made it many times from a Betty Crocker recipe Ingredients:
cake |
1 cup brandy - i use orange brandy |
3 apples, peeled & diced small ( about 3 1/2 cups ) |
1 cup golden raisins |
1 cup chopped pecans (optional ) |
1 pkg betty crocker supermoist carrot cake mix |
1/2 cup butter - softened |
1/2 cup water |
1 tsp ground nutmeg |
1/4 tsp ground allspice or ground cloves |
3 eggs |
brandy sauce |
1/4 cup butter |
1/4 cup packed brown sugar |
2 tblsn milk |
2 tblsp brandy - again i use orange brandy |
Directions:
1. Cake:-
2. Place the apples & raisins & pecans in a large bowl & pour the brandy over them. Let sit for 1 hour
3. Pre-heat oven to 350 degrees
4. Grease & flour a Bundt pan (10 x 4 )
5. Line just the bottom of the pan with wax paper & grease & flour the wax paper
6. In the large bowl of an electric mixer, place the cake mix, butter, water, eggs & spices
7. Mix on low speed for about 2 mins or until well combined
8. Stir in apple/brandy mixture & mix by hand til well combined
9. Pour into prepared pan
10. Bake 1 hr 10 mins to 1 hr 20 mins til a toothpick inserted in the center comes out clean. Don't be concerned if baking time takes a little longer
11. Cool in pan on wire rack for 15 mins
12. Turn out of pan onto wire rack
13. Immediately poke deep holes all over the top of the cake. - I use a chopstick cause it makes holes big enough for the sauce to seep into
14. Brandy Sauce:-
15. Heat all ingrediants together in a 1 quart saucepan, stirring often
16. Boil for 2 mins, stirring constantly
17. Spoon sauce over the top of the cake so that the sauce runs into the poked holes & down the sides. Use all the sauce
18. Cool completely, about 2 hrs. Store loosely, covered
19. NOTE:- Cake is even better the 2nd day as the flavors have had time to blend
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