Hard Cider Spice Cake with Apples and Cider Glaze

Serves 16
Time 2 hrs
Hard Cider Spice Cake with Apples and Cider Glaze

What’s not to love about this sweet, warmly spiced cake that’s moist and dense from apples and golden raisins? Aromatic hard cider echoes the apple flavor, and does double duty by plumping the raisins and making the glaze. Perfect for brunch, teatime or a homey dessert, this cake also makes a great hostess gift.

Special Diets:

VegetarianVegetarian

Ingredients

    1/3 cupraisins or dried cranberries
    2/3 cuphard apple cider
    3/4 cup(1 1/2 sticks) unsalted butter, softened, plus more for the pan
    2/3 cupgranulated sugar
    2/3 cupfirmly packed light brown sugar
    4eggs, at room temperature
    1 teaspoonvanilla bean paste or pure vanilla extract
    2 cupsall-purpose flour
    2 teaspoonsbaking powder
    1 1/2 teaspoonsras el hanout
    Finely grated zest of 1 lemon
    1/2 teaspooncoarse sea salt
    2apples, such as Granny Smith or Pink Lady, peeled and shredded <br>
    <b>Cider Glaze</b>
    1 cupsifted powdered sugar
    1 teaspoonlemon juice
    1/4 teaspooncoarse sea salt

Exclusively for Prime members in select ZIP codes.

Method

Combine raisins and hard cider in a small heavy saucepan and bring just to a simmer over medium-high heat, and then remove from heat. Let raisins soak for about 20 minutes.


Preheat oven to 350°F. Butter a 9-inch Bundt pan.


Using an electric mixer on medium speed, beat together butter and sugars until mixture is light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating after each addition, and then beat in vanilla.


In another bowl, sift together flour, baking powder, ras el hanout, lemon zest and salt. Add flour mixture to butter mixture and beat on low speed just until ingredients are incorporated.


Fold apples into batter. Drain raisins, reserving soaking liquid.


Fold raisins and 2 tablespoons of the soaking liquid into batter (reserve remaining liquid for glaze). Spoon batter to the prepared pan, smoothing the top.


Bake until cake is golden brown and the center springs back when touched, about 45 minutes.


Cool cake in the pan on a wire rack for 10 minutes. Invert cake onto the rack and cool for at least 1 hour.


Meanwhile, make the glaze: In a medium bowl, whisk together 1 cup of the powdered sugar, lemon juice, salt and remaining soaking liquid until a thick, pourable glaze forms (add remaining 1/4 cup powdered sugar if needed for a thicker glaze).


Immediately pour glaze over cake, moving slowly and evenly to cover as much of the cake as possible. Let glaze set before serving.

Nutritional Info

Serving Size

Calories

280

Total Fat

10g

Saturated Fat

6g

Cholesterol

70mg

Sodium

170mg

Total Carbohydrate

45g

Dietary Fiber

1g

Total Sugars

32g

Protein

3g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.