Double Apple Bundt Cake - Instructions
Center a rack in the oven and preheat the oven to 350F. Butter a 9- to 10-inch (about 12-cup) bundt
pan. If your pan is not nonstick, dust the interior of the pan with flour, then tap out the excess. Do
not place the pan on a baking sheet - you want the oven's heat to come up through the bundt's open core.
Whisk together the flour, baking powder, baking soda, spices and salt and keep nearby.
Working in a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat
the butter and sugar on medium speed, scraping the bowl as needed, for 3 minutes, or until the mixture
is smooth, thick and pale. Add the eggs one at a time and beat for about 1 minute after each addition;
you'll have a light and fluffy batter. Reduce the mixer speed to low and stir in the apple butter -
don't worry if it curdles the batter. Still on low, add the grated apples and mix to completely blend.
Add the dry ingredients, mixing only until they disappear into the batter, then, using a rubber spatula,
fold in the nuts and raisins.
Turn the batter into the pan, level the top of the batter and slide the pan into the oven. Bake the
cake for 50 to 55 minutes, or until a knife inserted into the center of the cake comes out clean.