Recipe: Spicy Applesauce Bundt Cake (with raisins and pecans)

SPICY APPLESAUCE BUNDT CAKE

3 cups flour, plus extra for pan
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature, plus extra for pan
1 cup firm-packed light brown sugar
1 cup granulated sugar
1 egg
2 cups applesauce
1 cup golden raisins
1 cup chopped pecans
Confectioners' sugar, for decoration

Adjust oven rack to lower-middle position and preheat oven to 375 degrees F. Generously butter and flour a 12-cup Bundt pan, tapping out excess.

In a medium bowl, whisk together 3 cups flour, baking soda, ground cinnamon, allspice and salt; set aside.

In a large bowl, using an electric mixer on medium-high speed, beat butter, brown sugar and granulated sugar until light and fluffy. Add egg and beat until well-incorporated.

Using a spoon, stir in flour mixture in two batches, alternating with applesauce and beginning and ending with flour. Stir in raisins and pecans. Spoon batter into prepared pan, carefully even out batter.

Bake 60 to 70 minutes, until a wooden toothpick inserted in center comes out clean. Remove from oven and transfer to a wire rack and cool 20 minutes. Invert cake onto a serving plate and cool completely.

Dust with confectioners' sugar and serve. Cover lightly and store at room temperature for up to 2 days.

Ohio State Fair winner Clara Hess of Columbus, Ohio

Makes 1 Bundt cake, 12 to 14 servings
Source: Blue Ribbon Winners: America's Best State Fair Recipes by Catherine Hanley