Brandied Apple-Raisin Bundt Cake Recipe aka Brandied Pear-Raisin Bundt Cake Recipe

CAKE
1 cup raisins (I use golden)
¼ cup brandy or apple cider (I use Brandy)
2 ½ cups all-purpose flour
1 ½ tsp. baking powder
1 tsp. ground cinnamon
½ tsp. baking soda
½ tsp. salt
3 eggs
1 cup sugar
1 cup packed light brown sugar
1 cup canola oil
1 tsp. vanilla extract
2 cups chopped peeled Braeburn or Rome apples (I used red pears)

GLAZE
¼ cup unsalted butter, softened
¼ cup sugar
3 tbl. water
¼ cup brandy or apple cider


1. Heat oven to 350°. Spray 12-cup Bundt pan with cooking spray.
2. Combine raisins and ¼ cup brandy in small bowl; let stand 15 minutes.
3. Whisk flour, baking powder, cinnamon, baking soda and salt in medium bowl. Beat eggs, 1cup sugar and brown sugar in large bowl at medium speed 2 minutes or until light and fluffy. At low speed, beat in oil and vanilla until blended. Beat in raisins with brandy. Beat in flour mixture just until combined. Stir in apples (pears); pour into pan.
4. Bake 55 to 60 minutes or until wooden skewer inserted in center of cake comes out clean. Cool in pan on wire rack 15 minutes.
5. Meanwhile, heat butter, ¼ cup sugar and water in small saucepan over medium heat until sugar dissolves, stirring frequently. Bring to a gentle boil; boil 1 minute. Remove from heat; stir in ¼ cup brandy. Whisk glaze before using.
6. Invert cake onto wire rack. With thin wooden skewer, poke holes about 2 inches apart in top and sides of cake. Brush all glaze over cake. Cool completely on wire rack. (Cake can be made 3 days ahead. Cover and store at room temperature.) Sprinkle with powdered sugar just before serving.