Spiced Apple Bundt Cake

Just in time for fall, this spiced apple bundt cake does not disappoint!  Have you ever tried a new recipe that required several steps only to taste it later and be frustrated you wasted the time making it?  That was not the case with this cake.  The recipe comes from my Better Homes and Gardens October 2017 issue.  They called it Double-Apple Mini Bundt Cakes, but I changed the recipe a little and baked it in a regular size bundt pan, so I changed the name.

Ingredients:

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 Tbsp cinnamon

1/4 tsp salt

1/4 tsp nutmeg

1/4 tsp ginger

10 Tbsp unsalted butter, softened

1 1/2 cups sugar

2 large eggs

1 cup spiced apple butter

2 medium Granny Smith apples, peeled, cored, and grated

1 cup chopped pecans

1/2 cup raisins

2/3 cup powdered sugar

4 tsp lemon juice

Directions:

1.  Preheat oven to 350 degrees.

2.  Place raisins in a bowl and cover with hot water for 5 minutes to make them plump.

3.  Grease bundt pan with Crisco and flour.

4.  In a bowl, mix together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger.

5.  In another bowl, beat butter and sugar on medium speed for 3 minutes, scraping sides as needed.

6.  Add eggs, one at a time.  Mix in apple butter at low speed. Add grated apples and mix.

7.  Add flour mixture to wet mixture.  Fold in nuts and raisins.

8.  Pour batter into prepared bundt pan.

9.  Bake 50-55 minutes.

10.  Let cool for 15 minutes then transfer cake to platter.

11.  Mix powdered sugar and lemon juice and drizzle over cake.