Categories: Cakes - Frosting - Icing

Ingredients

• 1/2 cup unsalted butter, softened plus more for pan
• 2 cups granulated sugar, plus more for pan
• 2 cups all-purpose flour
• 1 cup chopped pecans
• 1/2 tsp. nutmeg
• 2 tsp. ground cinnamon
• 2 tsp. baking soda
• 1 tsp. salt
• 5 apples
• 2 large eggs
• Buttered Cider Glaze :
• 5 cups apple cider
• 4 Tbsp. unsalted butter
• 1 cup confectioners sugar
• pinch of cinnamon
• 1 Tbsp. calvados (apple Brandy), if desired.

Directions

1. Heat oven to 350 degrees. Brush a 10-cup Bundt

2. pan with extra softened butter, sprinkle with extra sugar and tap out excess. Stir together the flour, pecans, nutmeg, cinnamon, baking soda and salt; set aside.

3. Shred apples with skin on in a food processor or with a box grater. In a mixer, cream together the butter and sugar. Add eggs and beat until fluffy. Stir in the apples and the flour mixture until completely combined. Spoon into prepared pan and smooth top.

4. Bake until a skewer inserted into the center of the cake comes out clean and the cake pulls away slightly from the sides of the pan, 1 hour 10 minutes. Tent cake with foil for the last half hour of baking to keep it from getting too brown. Let cool on a wire rack about 20 minutes, then remove from pan and cool completely.

5. Serve with buttered Cider Sauce. Cake can be made a day in advance; allow to cool completely, then cover with plastic wrap at room temperature.

6. Buttered Cider Glaze:

7. Simmer apple cider in a large skillet until reduced to 1 1/2 cups, about 30 minutes. Remove from heat and stir in unsalted butter, confectioners’ sugar, cinnamon and calvados if desired. Serve warm. just before serving.

8. makes 2 1/2 cups

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