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1
Preheat the oven to 350 degrees F.
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2
Melt the butter in a large saute pan over medium heat.
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3
Toss in the apples and stir to coat them with the butter.
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4
Add the lemon juice and the apple cider.
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5
Cook until the apples have softened and the cider has reduced by half.
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6
Transfer the mixture to a food processor and pulse into a coarse paste.
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7
Reserve.
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8
In a large mixing bowl combine the flour, cinnamon, baking soda, nutmeg, both of the sugars and a pinch of salt.
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9
Make a well in the dry ingredients and add the pureed apples, the egg and vanilla.
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10
Stir to combine.
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11
Toss in the walnuts and raisins.
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12
Butter and flour a loaf pan.
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13
Pour the batter into the prepared pan and put it in the preheated oven.
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14
Bake until a toothpick, inserted in the center comes out clean, about 40 to 45 minutes.
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15
Remove the pan from the oven and let cool for 10 minutes.
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16
Remove the cake from the pan and cool completely.
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17
Cut the cake in half equatorially and spread half of the icing on the bottom layer.
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18
Replace the top half and ice the top of the cake, leave the sides bare.
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19
Slice and serve.
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20
Beat together all of the ingredients in a stand mixer or with a hand mixer until light and fluffy.
