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Apple-Raisin Bundt Cake cont.
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4 teaspoons milk
In a large bowl, cream butter and sugar until light and fluffy. Stir
in jam. Combine the flour, baking soda and spices; add into creamed
mixture alternately with buttermilk, beating well after each
addition. Stir in the raisins, walnuts and apple. Pour into a greased
and floured 10-in. fluted tube pan. Bake at 350° for 1 hour or
until a toothpick inserted near the center comes out clean. Cool for
10 minutes before removing from pan to a wire rack. Combine glaze
ingredients; drizzle over cake.
Yield: 12-16 servings.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |