Spicy applesauce bundt cake
3 cup flour, plus extra for pan
2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature, plus extra for pan
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 cups applesauce
1 cup golden raisins
1 cup chopped pecans
Powdered sugar for decoration
Serves 12 to 14.
Adjust oven rack to lower-middle position and preheat oven to 375 degrees. Generously butter and flour a 12-cup Bundt pan, tapping out excess. In a medium bowl, whisk together flour, baking soda, ground cinnamon, allspice and salt and reserve.
In a large bowl, using an electric mixer on medium-high speed, beat butter, brown sugar and granulated sugar until light and fluffy. Add egg and beat until well-incorporated. Using a spoon, stir in flour in two batches, alternating with applesauce and beginning and ending with flour. Stir in raisins and pecans.
Spoon batter into prepared pan, carefully even out batter and bake 60 to 70 minutes, until a wooden toothpick inserted in center comes out clean. Remove from oven and transfer to a wire rack and cool for 20 minutes. Invert cake onto a serving plate and cool completely. Dust with powdered sugar and serve. Cover lightly and store at room temperature for up to 2 days.