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1/4 cup butter (do not use margarine)
1 cup powdered sugar
2 to 4 tablespoons apple cider or milk
Heat oven to 350 degrees. Grease and flour 12-cup Bundt or 10inch tube pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, brown sugar, baking soda, salt and cinnamon; mix well. Add oil, brandy, vanilla and eggs. Stir by hand until well blended. (Mixture will be very thick.) Fold in apples and nuts. Spread in greased and floured pan.
Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool cake in pan 10 minutes; invert cake onto serving plate. Cool.
In small heavy saucepan over medium heat, brown butter until light golden brown, stirring constantly. Remove from heat. Add powdered sugar and 2 tablespoons apple cider; blend well. Add additional apple cider until of desired drizzling consistency. Spoon glaze over cake, allowing some to run down sides. 16 servings.
Dried Apple Loaf Cake
1 cup apples
3/4 cup molasses
1/2 cup raisins
1/2 cup butter or margarine
1/2 cup brown sugar
1 egg, beaten
1/2 cup buttermilk
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
11/2 cup all-purpose flour
Soak dried apples in cold water for 8 hours or overnight. Drain well. Cut up in small pieces.
In a saucepan, simmer apples with molasses over low heat for 1/2 hour. Cool.
Cream together the butter and brown sugar; beat in the egg. Combine with apple mixture. Blend in the buttermilk. Sift together the last five ingredients; stir into wet mixture. Spoon into a greased and floured 8 x 4 x 3-inch loaf pan.
Bake in a preheated 350 degree F. oven for 45 to 50 minutes, or until a toothpick inserted into center comes out clean.
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