This is a combination of an old fashioned applesauce stack cake that my grandmother used to make and a traditional bundt cake. This is the most moist cake I have ever tasted and is an excellent fall/winter dessert.
No servings information available
- ½ cup (1 stick) unsalted butter, room temperature
- 2 apples, peeled, cored & diced
- 2 cups brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2¼ cups flour
- 2 teaspoons baking soda
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 2 cups applesauce
- ½ cup golden raisins
- ¾ cup chopped pecans
- ½ cup (1 stick) butter
- 1 cup confectioners' sugar
No nutrition information available
- Preheat oven to 350 degrees F.
- In a mixer fitted with a whisk attachment, cream the butter. Add the brown sugar and continue mixing. Add the eggs, 1 at a time, and vanilla, then mix until well blended and fluffy.
- In a separate bowl, sift together the dry ingredients. Add to the creamed mixture alternately with the applesauce. Fold in the diced apples, raisins and pecans. Pour batter into a greased and floured loaf or tube pan and bake until firm to the touch, about 35 to 40 minutes.
- Let cool in the pan, then turn it out onto a cake plate.
- In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners' sugar until smooth. Drizzle the cooled cake with the browned butter icing.