*Candy Apple Cake*
Serves 10 to 12

This is a lovely cake that the whole family will enjoy. Deliciously moist and full of the wonderful flavour of spice, studded with soft raisins and crunchy walnuts, this truly is a joy to bake and to eat. The smell of this when it is baking is truly heavenly!


9 ounces plain flour (2 1/2 cups)
7 ounces  caster sugar (1 cup)
16 fluid ounces unsweetened applesauce (2 cups)
4 ounces vegetable shortening such as Trex, White Flora or Crisco (1/2 cup)
4 fluid ounces  water (1/2 cup)
2 large free range eggs, beaten
1 ½ tsp baking soda
1 ½ tsp baking powder
1 tsp vanilla essence
1 tsp ground cinnamon
½ tsp ground allspice
½ tsp ground cloves
½ tsp freshly grated nutmeg
4 ounces chopped toasted walnuts (1 cup)
5 ounces raisins, (1 scant cup)

FOR THE GLAZE:
170g of soft light brown sugar (1 cup, Packed)
2 ounces butter
85ml of double cream (about 1/3 cup)

Pre-heat the oven to 180*C/350*F. Lightly grease and flour a 9 inch bundt pan and set aside.

Sift together the flour, soda, baking powder, salt, spices and sugar into a large bowl. Drop in the shortening, applesauce, water and eggs. Beat it all together with an electric mixer until it is all smooth, beating well. Fold in the sultanas and walnuts. Pour the batter into the prepared pan.

Bake for approximately 50 to 60 minutes or until lightly browned and the top springs back when lightly touched. Alternately you may use a toothpick to see if it is done, which when inserted will come out clean.

Remove from the oven and place in the pan on a wire rack to cool for ten minutes.  Invert onto a cake plate and dump out.  Allow to finish cooling completely.

To make the glaze, combine the butter and brown sugar in a saucepan.  Heat over low heat to melt the butter and sugar together. It should not feel gritty.  Whisk in the cream and bring to the boil. Remove from the heat.  Spoon over the cake.