Jim's Apple Raisin Pound Cake with Praline Glaze Best Family Recipes

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Jim's Apple Raisin Pound Cake with Praline Glaze

"This is a completely moist cake. With all of the grated apples, raisins and pecans, it may stand alone with out a topping; however with the praline glaze....Properly, you be the choose!"

Ingredients :

three cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground allspice
1 teaspoon salt
1 1/2 cups vegetable oil
2 cups white sugar
four eggs
three cups apples - peeled, cored and shredded
1 cup chopped pecans
1 cup raisins
half cup white sugar
1/2 cup mild brown sugar
half cup half-and-1/2 cream
1/four teaspoon salt
half of cup butter, softened
1 cup chopped pecans
1/four teaspoon vanilla extract

Instructions :

Prep : 30M	Cook : 20M	Ready in : 1H50M

Preheat oven to 350 degrees F (a hundred seventy five stages C). Grease a 10-inch Bundt pan. In a bowl, whisk collectively the flour, baking soda, allspice, and 1 teaspoon of salt.
In a huge bowl, blend the vegetable oil, 2 cups of sugar, eggs, apples, 1 cup of pecans, and raisins. Mix the flour combination into the moist components, and pour the batter into the prepared Bundt pan.
Bake within the preheated oven till a toothpick inserted into the center of the cake comes out with moist crumbs, about 70 minutes. Let the cake cool within the pan for about 10 mins, then turn out onto a rack to complete cooling.
For glaze, blend 1/2 cup of white sugar, the brown sugar, 1/2 and half of, and 1/4 teaspoon of salt in a saucepan. Bring to a boil, reduce warmth to medium-low, and boil, stirring continuously, till the combination thickens to a syrup, 5 to 10 minutes. A sweet thermometer will study 220 degrees F (one hundred and five ranges C). At that factor, stir in butter, 1 cup of pecans, and vanilla extract. Continue to prepare dinner and stir until the syrup reaches 234 degrees F (one hundred ten stages C). Allow the glaze to cool for five mins, then unfold the warm glaze over the cake.

Notes :

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