Apple Cider Bundt Cake with Sweet Brandy Glaze | An Education in Election Cake
Indulge in the Early American tradition of Election Cake with this cozy and flavorful Colonial-inspired Apple Cider Bundt Cake topped with a sweet brandy glaze that melts in your mouth.
Ingredients
Main ingredients
- 4 medium apples peeled, cored, chopped
- 2 cups granulated sugar
- 2 large eggs
- 1 cup salted butter melted and cooled
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspoon grated nutmeg
- ½ teaspoon allspice
- ½ cup hazelnuts chopped
- ½ cup raisins
- 1 cup apple cider
- 2 tablespoons Cognac or other brandy
- 1 ½ cups confectioners sugar for the glaze
Instructions
Instructions
- Start by greasing and flouring your bundt pan real well to ensure the cake pops out easily after cooking.
- Preheat the oven to 350°F; you need the oven after pressure cooking to get the golden top.
- In a big bowl, mix the flour, baking soda, cinnamon, nutmeg, and allspice together to form your dry flavor base.
- Whisk the sugar with eggs until creamy, then pour in cooled melted butter and mix well in another bowl.
- Fold the dry ingredients into the wet batter just until combined, then stir in chopped apples, hazelnuts, and raisins.
- Pour the batter into the prepared bundt pan, spreading it evenly. Bake for about 50-60 minutes until a toothpick comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before glazing.
- To make the sweet brandy glaze, bring the apple cider to a boil and reduce by half, then cool slightly.
- Add confectioners sugar and brandy to the reduced cider, whisking until incorporated to a thin glaze.
- Drizzle the glaze over the warm cake and optionally dust with confectioners sugar. Serve or store as desired.
Notes
To avoid glaze mess, apply glaze on a parchment paper-covered counter or wire rack before transferring the cake. Alternately, pecans or walnuts may replace hazelnuts.