Ingredients
1
cup brandy
3
medium apples, peeled and diced (about 3 1/2 cups)
1
cup golden raisins
1
cup chopped pecans, if desired
1
box Betty Crocker™ Super Moist™ carrot cake mix
1/2
cup butter or margarine, softened
1/2
cup water
1
teaspoon ground nutmeg
1/4
teaspoon ground allspice or ground cloves
3
eggs
1/4
cup butter or margarine
1/4
cup packed brown sugar
2
tablespoons milk
2
tablespoons brandy
Preparation
In large bowl, pour 1 cup brandy over apples, raisins and pecans; let stand 1 hour.
Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour. In large bowl, beat cake mix, butter, water, nutmeg, allspice and eggs with electric mixer on low speed 2 minutes. Stir in apple mixture. Pour into pan.
Bake cake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack.
Meanwhile, in 1-quart saucepan, heat all Brandy Sauce ingredients to boiling over medium heat, stirring occasionally. Boil 2 minutes, stirring constantly.
Prick top of cake several times with fork. Pour Brandy Sauce over warm cake. Cool completely, about 2 hours. Store loosely covered.
