Catholic Recipe: Brandy Apple Cake with Grand-Marnier Sauce
Here's a delicious cake recipe that can be served for any special occasion, but especially good in the fall when apples are in season. Serve with Grand-Marnier Sauce. This recipe is from the Inn at Sawmill Farm, West Dover, Vermont.
To bake in a bundt pan, the recipe needs to be doubled and 1 teaspoon aluminum free baking powder and 1 teaspoon baking soda added to the ingredients.
Preheat the oven to 325° F. In a small bowl, pour boiling water over the raisins to cover them and soak for 5 minutes to soften; drain. Place the chopped apples in a medium bowl, pour the brandy over, and stir to coat them with brandy. In a large bowl, whisk together the sugar, oil, and egg. In a medium bowl, sift together the flour, cinnamon, nutmeg, cloves, baking soda, and salt; stir in the walnuts and raisins. Combine the apples with the sugar mixture, then add the flour mixture, mixing until well blended.
Fold the batter into a buttered 8-inch square baking pan. Bake in the preheated oven for 50 to 60 minutes, or until a cake tester comes out clean. Serve warm or cold with Grand Marnier sauce (see recipe).Recipe Source: Dinners for Two by Sharon O'Connor, Menus & Music Productions, Incorporated, 1991