My Fresh Apple Brandy Cake

By cecelia26_

Ingredients

• Glaze:
• 2 cups (2 large) peeled and chopped Rome apples
• 1/4 cup calvados apple brandy or apple cider
• 1 cup vegetable oil
• 1 1/2 cups sugar
• 1/2 cup brown sugar, firmly packed
• 3 large eggs
• 3 cups all-purpose flour
• 2 teaspoons cinnamon
• Pinch of salt
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 1 cup raisins or golden raisins
• 1 cup chopped pecans or 1 cup walnuts
• 1 cup moist flaked coconut (Angel Flake)
• 1/4 cup butter
• 1/4 cup sugar
• 3 tablespoons water
• 1/4 cup brandy or apple cider
• 1/2 teaspoon vanilla
• Powdered Sugar

Details

Adapted from cookingclub.com

Preparation

Step 1

Cake:
Preheat the oven to 350 degrees. Spray 12-cup Bundt pan with cooking spray, dust with flour, tapping out excess.
Beat the oil and sugars together.
Add the eggs one at a time, beating well after each one.
Sift the flour, cinnamon, salt and baking soda together.
Add half of the flour mixture gradually to the egg mixture, mixing well.
Add the apple brandy, vanilla and the coconut, mixing well.
Dredge the apples, raisins and nuts in the remaining flour, coating well.
Gradually stir into the cake mixture, mixing thoroughly.
Pour into bundt pan.
Bake for 1 hour (or until a knife blade comes out clean when inserted into the cake).
Cool in pan on wire rack for 15 minutes. While cake is cooling, prepare glaze.

Glaze:
Heat butter, sugar, and water in small saucepan over medium high heat until sugar dissolves, stirring frequently. Bring to gentle boil; boil 1 minute. Remove from heat, stir in brandy and vanilla. Whisk glaze before using.
Invert cake onto wire rack. With thin wooden skewer, poke holes about 2" apart in top and sides of cake. Brush glaze on cake. Cool. Cake may be baked 3 days ahead. Dust with powdered sugar before serving.