-
1
1.
-
2
Preheat the oven to 350F.
-
3
Butter and flour a 12-cup bundt pan.
-
4
2.
-
5
Using a fork, combine flour, baking powder, spices, baking soda, and salt in a bowl.
-
6
In another bowl, combine apples, raisins and walnuts; add 3 tablespoons of flour mixture and toss to coat.
-
7
Set aside.
-
8
3.
-
9
Combine the butter, brown sugar, and vanilla in a mixing bowl; cream until the mixture is light and creamy.
-
10
Beat in the eggs one at a time.
-
11
Stir in the buttermilk and applesauce.
-
12
4.
-
13
Slowly add the remaining flour mixture to the butter mixture, beating until blended.
-
14
Stir in reserved fruit-nut mixture.
-
15
Pour batter into the prepared pan and smooth the top.
-
16
Bake until a toothpick inserted in the cake comes out clean, about 1 hour.
-
17
Let cake cool, still in the pan, for 1 hour.
-
18
5.
-
19
Combine syrup ingredients in a saucepan; heat to a simmer.
-
20
When sugar dissolves, remove from heat; set aside for 15 minutes.
-
21
6.
-
22
Unmold the cake onto a serving platter.
-
23
Prick it all over with a wooden skewer.
-
24
Strain the syrup (discarding lemon zest) and brush the cake with the syrup until it has been absorbed.
-
25
Before serving, dust the top with confectioners' sugar.
