Apple Cider Bundt Cake with Sweet Brandy Glaze

Preheat oven to 350°F and grease a nonstick Bundt pan with enough butter to fill in all the nooks and crannies. I find it easiest to get in there with my fingers to make sure each area is fully coated, and so far it seems to make for easy removal later.

Mix chopped apples with sugar in a medium-sized bowl and set aside for about 15 minutes, stirring occasionally. This allows the fruit to macerate, which is a technical way of saying “release its delicious juices and get wonderfully gooey.”

In your largest bowl, combine dry ingredients: flour, baking soda, cinnamon, nutmeg, and allspice. Add raisins and nuts.

Once butter is fully cooled, whisk it with eggs in a separate bowl. With a wooden spoon, fold the egg-butter mixture into the dry ingredients, followed by the apples. The batter may be very thick; I usually end up using my hands to make sure everything is fully combined.

Pour batter into the prepared Bundt pan. Bake for about 45 minutes, until an inserted fork or toothpick comes out clean (I find my oven always takes longer than most recipes suggest—just keep adding time in small increments until done, but be careful not to over-bake!). Allow the cake to cool for 10 minutes in the pan before inverting it onto a wire rack. Cool completely before applying the glaze.

To make the sweet brandy glaze, start by bringing the apple cider to a rolling boil in a small sauce pan. Boil until reduced by half, and then let cool slightly to room temperature. Add confectioners’ sugar and brandy and whisk until incorporated. The glaze will be very thin. Drizzle (or pour) all over your delicious cake while still somewhat warm. I added a small dusting of confectioners sugar; feel free to do the same. Store in the fridge, or serve immediately!