2 2/3 c All-purpose flour; sifted
3/4 ts Salt
1 1/2 ts Baking soda
1 1/2 ts Cinnamon
1/4 ts Ground cloves
1/2 ts Freshly-grated nutmeg
1 1/2 c Coarsely-chopped walnuts
1 1/2 c Currants
3/4 c Unsalted butter
1 1/2 c Dark brown sugar
2 lg Eggs
1 1/2 c Applesauce
=== BOILED CARAMEL ICING ===
1 1/2 c Dark brown sugar
1 c Heavy cream
3 tb Unsalted butter
1 ts Pure vanilla extract
Heat oven to 350 degrees. Butter a 3-quart Bundt pan very well. Sift dry
ingredients. Combine walnuts and currents in a medium bowl. Add about 2
tablespoons flour mixture to nut mixture and toss to coat; set aside. Cream
butter in bowl of an electric standing mixer, using the paddle attachment.
Add dark brown sugar and beat on medium speed until light and fluffy, about
5 minutes. Beat in eggs, one at time. Add applesauce and mix to combine.
Slowly add dry ingredients, mixing until just combined. Fold in the nuts
and currents. Transfer to prepared pan; shake to level batter. Bake for 55
to 60 minutes. Let cool in pan 5 minutes. Remove from pan and transfer to a
cooling rack to cool completely. Frost with boiled caramel icing. BOILED
CARAMEL ICING: In a medium saucepan, combine sugar and heavy cream. Cover
and cook over medium-high heat for 3 minutes. Remove cover and continue to
cook until a candy thermometer registers 240 degrees (soft-ball stage),
about 8 to 10 minutes. Remove from heat and add butter and vanilla,
stirring to combine. Let cool 5 minutes. Beat frosting with a hand-held
mixer on high speed until thick and creamy, about 3 to 4 minutes. Take care
not to overbeat or the icing will begin to crystallize. (Makes about 2 1/2
cups) Serves 8 to 10.
Cuisine: “Mexican”
Yields
8 servings