Apple-Raisin Bundt Cake

Name: Apple-Raisin Bundt Cake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 16
Cuisine: Global
Ingredients: 177 milliliters chopped peeled apple; 2 teaspoons baking soda; 177 milliliters butter, softened; 355 milliliters buttermilk; 237 milliliters confectioners sugar; 789 milliliters all-purpose flour; 1 teaspoons each ground allspice, cloves and cinnamon; 2 teaspoons ground nutmeg; 4 teaspoons milk; 414 milliliters raisins; 237 milliliters strawberry jam; 355 milliliters sugar; 177 milliliters chopped walnuts

Apple-Raisin Bundt Cake is a lacto ovo vegetarian dessert. This recipe serves 16. One serving contains 433 calories, 5g of protein, and 13g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up apple, walnuts, milk, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. If you like this recipe, you might also like recipes such as Rum-Raisin Bundt Cake, Apple Bundt Cake, and Apple Bundt Cake.

Instructions

In a large bowl, cream butter and sugar until light and fluffy. Stir in jam.

Ingredients you will need

Butter

Cream

Sugar

Jam

Equipment you will use

Bowl

Combine the flour, baking soda and spices; add into creamed mixture alternately with buttermilk, beating well after each addition. Stir in the raisins, walnuts and apple.

Ingredients you will need

Baking Soda

Buttermilk

Raisins

Walnuts

Spices

Apple

All Purpose Flour

Pour into a greased and floured 10-in. fluted tube pan.

Equipment you will use

Frying Pan

Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Equipment you will use

Toothpicks

Wire Rack

Oven

Frying Pan

Combine glaze ingredients; drizzle over cake.

Ingredients you will need

Glaze

Equipment

Ingredients

Servings:

177milliliters

chopped peeled apple 2teaspoons

baking soda 177milliliters

butter, softened 355milliliters

buttermilk 237milliliters

confectioners' sugar 789milliliters

all-purpose flour 1teaspoons

each ground allspice, cloves and cinnamon 2teaspoons

ground nutmeg 4teaspoons

milk 414milliliters

raisins 237milliliters

strawberry jam 355milliliters

sugar 177milliliters

chopped walnuts

Recommended wine: Cream Sherry, Port, Moscato Dasti

Bundt Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "