Reminiscent of an old-fashioned plum pudding, this moist cake is bursting with cinnamon and apple flavor. It’s served with a decadent hard sauce spiked with Grand Marnier for a nuance of orange. Sprinkle the cake with powdered sugar, if desired.
3/4 cup unsalted butter, melted
1 1/2 cups sugar
1/2 cup packed brown sugar
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 Fuji or Braeburn apples (1 lb.), peeled, chopped (3 1/2 cups)
1 cup chopped walnuts
1 cup dried cranberries
1/2 cup unsalted butter, softened
1 cup powdered sugar
1 tablespoon orange-flavored liqueur, such as Grand Marnier or orange juice
1 tablespoon milk
2 teaspoons ground cinnamon
1/8 teaspoon salt
1. Heat oven to 325°F. Grease and flour 10-cup Bundt or tube pan.
2. Whisk melted butter, sugar and brown sugar in large bowl; whisk in eggs. Whisk flour, 1 tablespoon cinnamon, baking soda and 1 teaspoon salt in medium bowl; gently stir into butter mixture. Fold in apples, walnuts and cranberries. (Batter will be stiff.) Spoon into pan.
3. Bake 1 hour 5 minutes to 1 hour 15 minutes or until skewer inserted in center comes out clean. Cool on wire rack 15 minutes. Invert cake onto wire rack. Serve warm or at room temperature.*
4. Meanwhile, beat 1/2 cup butter and powdered sugar in medium bowl at medium-high speed 2 to 3 minutes or until well-blended. Add all remaining sauce ingredients; beat 1 minute or until smooth. Serve at room temperature. (Sauce can be made 2 days ahead. Cover and refrigerate.)
TIP *To warm cake, cover loosely with foil. Bake at 300°F. for 15 to 20 minutes.
PER SERVING: 540 calories, 27 g total fat (13 g saturated fat), 5 g protein, 73.5 g carbohydrate, 85 mg cholesterol, 500 mg sodium, 2.5 g fiber