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Brandied Apple & Black Walnut Cake




Source of Recipe


internet
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground mace or ground nutmeg
1/4 teaspoon ground cloves
2 cups finely chopped peeled apples
3 slightly beaten eggs
3/4 cup chopped black walnuts or English walnuts, toasted
1/2 cup buttermilk
1/4 cup cooking oil
1 recipe Apple Glaze
1 recipe Brandied Cream Cheese Frosting

1. Grease and lightly flour two 9x1-1/2-inch round baking pans; set aside.

2. In a large bowl, stir together the flour, granulated sugar, baking powder, cinnamon, baking soda, salt, mace, and cloves. Stir in chopped apples, eggs, walnuts, buttermilk, and oil. Spread batter into prepared pans.

3. Bake in a 350 degree F oven for 35 to 40 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks for 15 minutes. Remove from pans; cool completely on wire racks.

4. Place a cake layer on a serving platter. Spoon hot Apple Glaze over top of layer. Let stand about 20 minutes or until set.

5. Meanwhile, prepare Brandied Cream Cheese Frosting. Spread about 3/4 cup of the frosting over glazed cake layer. Top with the remaining cake layer. Frost cake top and side with frosting. Cover and store any remaining cake in the refrigerator. Makes 16 servings.

Apple Glaze: In a small saucepan, stir together 2 tablespoons granulated sugar, 2 tablespoons brown sugar, 2 tablespoons butter, 1 tablespoon buttermilk, and 1 teaspoon light-colored corn syrup. Bring to boiling; reduce heat. Cook and stir for 2 to 3 minutes or until reduced to 1/4 cup. Remove from heat. Stir in 1 tablespoon apple brandy, apple juice, or apple cider.

Brandied Cream Cheese Frosting: In a large bowl, beat one 8-ounce package cream cheese, softened; 1/2 cup butter, softened; and 1 tablespoon apple brandy, apple juice, or apple cider with an electric mixer on medium to high speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in an additional 2 to 2-1/2 cups sifted powdered sugar to make a frosting of spreading consistency.