This cake would be great for St. Patrick’s Day, Easter or just anytime you need a great cake. You can decorate it any way you like and use your imagination. I just added some food coloring to the glaze to make it green for St. Patrick’s Day. You could make several different colors of glaze, add some Easter eggs and make it totally different. This cake would be good just sprinkled with powdered sugar. I love it with coffee.
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup white granulated sugar
12 tablespoon butter, softened or 1 1/2 sticks
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup sour cream
1 cup grated apples (I used Red Delicious, about 2 large peeled and grated)
1 cup seedless raisins
1/2 cup of your favorite Irish whiskey (you could use bourbon in this recipe as well)
1 cup pecan or walnut pieces
First of all soak the raisins in the whiskey. The longer they soak the better. Overnight or at least six hours is best. If you don’t use alcohol and want to make this cake, you can just soak the raisins in 1/2 cup water instead of whiskey.
Whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl. Cream the sugar, butter and eggs in a mixing bowl using a mixer. Add the flour mixture to the creamed mixture and continue mixing. Add vanilla extract, buttermilk, sour cream and apples. Mix. Fold in raisins along with any whiskey that was not absorbed and nuts. Spray a bundt pan with cooking spray. Bake in preheated 350 degree oven 50 to 55 minutes or until center is cooked. You can use the glaze below or any frosting you like. Enjoy!
2/3 cup powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla extract (optional)
couple drops green food coloring (optional)
1 teaspoon Irish whiskey (optional)
Mix and drizzle over cooled cake.
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