Brandy Apple Cake
My family loves this moist spicy cake. If you like, top it with a little whipped cream and homemade caramel.
From Invitation to Tea
Preheat the oven to 325°F. Butter an 8-inch square baking plan.
In a small bowl, pour boiling water over the raisins to cover. Let soak for 5 minutes to soften; drain.
In a medium bowl, combine the apples and brandy. Stir to coat.
In a large bowl, whisk together the sugar, oil, and egg. In a medium bowl, stir the flour, baking soda, salt, cinnamon, nutmeg, and cloves until blended. Glently stir in the walnuts and raisins. Stir the apple mixture into the sugar mixture and add the flour mixture, stirring until well blended.
Pour the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, or until cake tester inserted in the center comes out clean. Transfer to a wire rack and let cool.
Serve warm or at room temperature, cut into bite-sized squares. Top with whipped cream and caramel sauce, if you wish.
Makes 16 squares
In a medium saucepan, combine the sugar and water and cook over high heat until a light amber, about 8 minutes. Remove from heat and stir in the cream; take care, as the mixture will spatter. Return to heat and cook, stirring constantly until smooth. Pour into a bowl and let cool.
Try using two different kinds of apples, one sweet and one tart. For extra flavor. lightly toast the nuts before adding them to the batter.