Hard Cider Bundt Cake
 
Makes 1 (10-inch) cake
Ingredients
  • 1 cup hard apple cider
  • ½ cup golden raisins
  • ¾ cup butter, softened
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cardamom
  • ½ cup whole buttermilk
  • 2 Granny Smith apples, peeled and grated
  • Apple Cider Caramel (recipe follows)
Instructions
  1. In a small saucepan, bring cider to a boil over medium-high heat. Add raisins, and remove from heat; cover, and let stand for 30 minutes. Drain and set aside.
  2. Preheat oven to 325°. Spray a 12- to 15-cup Bundt pan with baking spray with flour.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla extract at medium speed until fluffy, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  4. In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, and cardamom. Gradually add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in grated apple and raisins.
  5. Spoon batter into prepared pan. Bake until a wooden pick inserted near the center comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon desired amount of Apple Cider Caramel over cooled cake. Serve cake with additional caramel, if desired. Cover and refrigerate for up to 5 days.
Recipe by Victoria at https://victoriamag.com/hard-cider-bundt-cake-recipe/