Ingredients
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon ground cinnamon
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1/4 teaspoon nutmeg
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1/4 teaspoon ground ginger
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1/4 teaspoon salt
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10 tablespoons butter, at room temperature
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1 1/2 cups sugar
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2 large eggs
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1 cup store bought apple butter
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2 medium apples, peeled, cored and grated
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1 cup pecans or 1 cup walnuts, chopped
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1/2 cup plump moist raisins
Instructions
- Center a rack in the over and preheat to 350°F.
- Butter and flour a 9-10 inch bundt pan.
- Whisk together the dry ingredients, flour through salt.
- Working with a stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed, scraping the bowl as needed, for 3 minutes, or until the mixture is smooth, thick, and pale.
- Add the eggs one at a time, beating for about 1 minutes after each addition; you'll have a light fluffy batter.
- Reduce the mixer speed to low and beat in the apple butter.
- Add the grated apples and mix to completely blend.
- Add the dry ingredients, mixing only until they disappear into the batter.
- Using a rubber spatula, fold in the nuts and raisins.
- Turn the batter into the bundt pan and smooth the top of the batter with the spatula.
- Bake for 50-55 minutes or until a thin knife inserted deep into the center of the cake comes out clean.
- Transfer the cake to a wire rack to cool for 5 minutes before unmolding.
- Cool completely before serving.
- The cake taste much better after a day or two.