Spiced Apple Cake for Christmas

I know I am like "way too late" for posting this cake's recipe... But here it is.... This cake has dry fruits... spices.. fresh apples.. all the ingredients for a lovely holiday fruit cake... we loved it and I am sure you'll love it too.

Initially inspired by Alton Brown's spiced apple cake, this cake has adjustments according to ingredients that I got on a short notice from the nearby grocery store.. and turned out very well liked..

Here is the ingredients list
For the cake

• A bundt pan (buttered & floured)
• 1.5 cups butter, at room temperature, plus extra for the pan
• 3.5 Cups all-purpose flour, plus extra for the pan
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger (I used freshly grated ginger...awesome flavor and aroma)
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cardamom (I dry roasted green cardamom pods & ground them in a dry grinder along with skin & pods together)
• 1/4 teaspoon ground rosemary (I used wee bit of chopped fresh rosemary.. my front yard has two big bushes)
• 1/8 teaspoon ground star anise (Grate on top of the mixture using a grater for fresh taste and aroma)
• 1 cup granulated sugar (May use more if you like very sweet cakes)
• 1 cup light brown sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 Granny Smith apples, about 8 ounces each, 1/4-inch dice
• 3/4 cups pecans, chopped
• 2 table spoons crystallized ginger, finely chopped (Use more if you are okay with a bit spicy taste for cakes)

For decorating (The simplest ever.. yet so christmasy)

• Powdered sugar
• Red & Green candied cherries

Process is here

Preheat the oven to 325 degrees F. I have a conventional gas oven.

Mix the flour, baking soda, salt and spices together in a large bowl. I used a sieve to sieve through ground spices, just to make sure all dry ingredients are without lumps & rough pieces.

Next combine the butter, granulated sugar and brown sugar in the bowl of a stand mixer (I have a Cuisinart stand mixer) and, using the paddle attachment, beat on medium until the mixture is pale and fluffy. I started out with speed 2 then went all the way till 4 & then came back t0 2. It took a total of 3 or 4 mins. 

Next add the eggs and vanilla slowly, with the mixer on low speed (Speed 2)

Then add the flour small amounts at a time and beat on low just until combined after each addition.

Next stir in the apples, pecans and ginger. At this point, I was still using the stand mixer. 

Transfer the batter to the prepared bundt pan; the batter is thick and will fill the pan. Bake for 75 minutes, rotating the pan after 30 minutes. The cake will be ready when the sides leave the pan & the cake itself passes the toothpick test. 

Cool the cake in the pan on a rack for 30 to 40 minutes. 

Invert and remove the cake from the pan.

The decorating was way too simple.. just arrange the cherries & sprinkle powdered white sugar.. looks like Christmas.. smells like Christmas..