Nothing beats a good Bundt

Wed., Sept. 26, 2007

Good Housekeeping Hearst Communications

Applesauce-Raisin Cake

Cook: 1 hour

Total: 1 1/2 hours

Makes: 16 servings

1 cup packed light brown sugar

3/4 cup margarine or butter (1 1/2 sticks), softened

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon salt

3 cups all-purpose flour

1 (16-ounce) jar applesauce (about 1 2/3 cups)

2 large eggs

1 cup dark seedless raisins

1 cup pecans, coarsely chopped

1 cup confectioners’ sugar

16 pecan halves for garnish

About 4 hours before serving or day ahead:

1. Preheat oven to 350 F. Grease 10-inch Bundt pan.

2. In large bowl, with mixer at medium speed, beat brown sugar, margarine or butter, baking soda, cinnamon and salt until light and fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to low; add flour, applesauce and eggs; beat until blended. Increase speed to medium; beat 1 minute. With spoon, stir in raisins and chopped pecans.

3. Spoon batter into pan. Bake 50 to 60 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. Remove cake from pan and cool completely on rack.

4. When cake is cool, prepare glaze: In small bowl, with spoon, mix confectioners’ sugar and 3 to 4 teaspoons water until smooth and of an easy spreading consistency, adding more water, if necessary. Spoon glaze over cake. Garnish with pecan halves.

“ Each serving: 335 calories, 14g total fat, 27mg cholesterol, 300mg sodium.

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