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Here is another Dorie Greenspan cake that topped my list from when I did the meme several years back.

DOUBLE APPLE BUNDT CAKE

2 cups ALL PURPOSE flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon QUALITY ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
10 tablespoons unsalted butter, at room temperature
1 ½ cups sugar
1 cup apple butter
2 eggs
2 medium apples, peeled, cored and grated
1 cup pecans or walnuts, chopped
½ cup plump golden raisins

• Center a rack in the oven and preheat the oven to 350°.
• Butter a 12 cup Bundt pan.
• Dust the interior of the pan with flour, then tap out the excess.
• Whisk together the flour, baking powder, baking soda, spices and salt. Set aside.
• Working with a stand mixer beat the butter and sugar on medium speed, scarping the bowl as needed for 3 minutes or until the mixture is smooth, thick and pale.
• Add the eggs one at a time, beating for about 1 minute after each addition; until you have a light, fluffy batter. Reduce the mixer speed to low and beat in the apple butter. It may appear to curdle the batter, don’t worry it will be okay.
• With the mixer still on low speed add the grated apples and mix to completely blend.
• Add the dry ingredients, mixing only until they disappear into the batter.
• Using a rubber spatula, fold in the nuts and raisins.
• Turn the batter into the Bundt pan and smooth the top of the batter with the rubber spatula.
• Bake for 50 to 55 minutes, or until a think knife inserted deep into the center of the cake comes out clean.
• Transfer the pan to a cooling rack to cool for 5 minutes before inverting and cooling the cake to room temperature.
• If possible, once the cake is completely cool, wrap well in plastic and let it stand overnight at room temperature to ripen the flavors.
• If you’re not going to ice the cake, you can dust it with confectioners’ sugar just before serving.

OPTIONAL GLAZE:
1/3 cup powdered sugar
2 tablespoons fresh orange or lemon juice

• Put the sugar in a small bowl and stir in a squirt or two of either orange or lemon juice. Keep adding the juice a little at a time until you have a glaze that falls easily from the tip of a spoon.
• Drizzle the glaze over the top of the cake letting it slide down the curves of the cake in whatever pattern it makes.
• Let the cake stand until the glaze dries before slicing.

SHARING with FOODIE FRIDAY and TASTY THURSDAY.