Frosted apple spice cake

8 servings

Ingredients

Quantity Ingredient
2⅔ cup All-purpose flour; sifted
¾ teaspoon Salt
1½ teaspoon Baking soda
1½ teaspoon Cinnamon
¼ teaspoon Ground cloves
½ teaspoon Freshly-grated nutmeg
1½ cup Coarsely-chopped walnuts
1½ cup Currants
¾ cup Unsalted butter
1½ cup Dark brown sugar
2 larges Eggs
1½ cup Applesauce
=== BOILED CARAMEL ICING ===
1½ cup Dark brown sugar
1 cup Heavy cream
3 tablespoons Unsalted butter
1 teaspoon Pure vanilla extract

Directions

Heat oven to 350 degrees. Butter a 3-quart Bundt pan very well. Sift dry ingredients. Combine walnuts and currents in a medium bowl. Add about 2 tablespoons flour mixture to nut mixture and toss to coat; set aside. Cream butter in bowl of an electric standing mixer, using the paddle attachment.

Add dark brown sugar and beat on medium speed until light and fluffy, about 5 minutes. Beat in eggs, one at time. Add applesauce and mix to combine.

Slowly add dry ingredients, mixing until just combined. Fold in the nuts and currents. Transfer to prepared pan; shake to level batter. Bake for 55 to 60 minutes. Let cool in pan 5 minutes. Remove from pan and transfer to a cooling rack to cool completely. Frost with boiled caramel icing. BOILED CARAMEL ICING: In a medium saucepan, combine sugar and heavy cream. Cover and cook over medium-high heat for 3 minutes. Remove cover and continue to cook until a candy thermometer registers 240 degrees (soft-ball stage), about 8 to 10 minutes. Remove from heat and add butter and vanilla, stirring to combine. Let cool 5 minutes. Beat frosting with a hand-held mixer on high speed until thick and creamy, about 3 to 4 minutes. Take care not to overbeat or the icing will begin to crystallize. (Makes about 2½ cups) Serves 8 to 10.

Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..."

Per serving: 885 Calories (kcal); 34g Total Fat; (33% calories from fat); 8g Protein; 143g Carbohydrate; 146mg Cholesterol; 501mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 6 ½ Fat; 5 ½ Other Carbohydrates

Recipe by: Recipe from Jim Lahey; Proprietor; Sullivan Street Bakery, 7 Converted by MM_Buster v2.0n.

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