Apple Raisin Bundt Cake

 Apple Raisin Bundt Cake 

This recipe is straight from my Mom's collection of her favorite desserts. 
I have been wanting to make some of her great old fashioned recipes, so this past week, I got out her old Bundt pan, bought some Gala apples and began to make it. The memories came flooding back instantly. I still remember her shredding those apples and making that thick wonderful batter. And oh my goodness, the house smelled so good while it was baking.  

Apple Raisin Bundt Cake 

• 3 1/2 cups flour
• 1 1/2 teaspoons baking soda
• 4 teaspoons cinnamon
• 1 teaspoon cloves
• 1 cup raisins
• 1 teaspoon nutmeg
• 1 1/4 teaspoons salt
• 1 cup butter - softened
• 1 1/2 cups granulated sugar
• 1 1/2 cups light brown sugar
• 4 eggs
• 2 teaspoons vanilla
• 1 1/2 cups buttermilk
• 4 medium Gala apples, peeled and shredded with grater
• 1/2 cup finely chopped walnuts or pecans for topping

Preheat the oven to 350 degrees. Butter the inside of a 9-inch bundt pan; flour lightly and set aside.

Combine the flour, baking soda, cinnamon, cloves, nutmeg, and salt in a bowl and whisk together. In a large mixing bowl, cream the butter and the two sugars together. Next add the eggs, one at a time; beating until all eggs are mixed in. Add the vanilla and mix just until combined.

Mix in half the buttermilk and half the flour mixture with the mixer on low. Add the remaining buttermilk and flour mixture and beat slowly until flour is mixed in well. Next stir in the shredded apples and the raisins. The cake batter will be very thick.

Pour the batter evenly in the prepared bundt pan. The pan will be very full so you may want to place it on a cookie sheet to catch any overflow of batter that may occur during baking.

Bake for 1 hour and then check for doneness by inserting a toothpick to make sure it comes out clean. Place the cake on a rack to cool for 10 minutes before removing from the pan. Turn cake out carefully onto a wire rack to cool completely.

• Cream Cheese Glaze:
• 4 ounces (1/2 package) cream cheese, softened
  1 cup powdered sugar
  1 teaspoon cinnamon
  1 tablespoon lemon juice
  2-4 tablespoons milk
  
  
  In the bowl of a stand mixer, beat the cream cheese until it’s soft and smooth and light. Add the powdered sugar, cinnamon, and lemon juice and blend until there are no lumps. Add milk, 1 tablespoon at a time, beating after each addition until the glaze reaches the desired thick yet drizzle-able consistency.  
• Pour over the cake when it has completely cooled. Sprinkle chopped nuts over glaze before it sets up.

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