1 c white raisins
1/3 c brandy
1 c unsulphured dray apple slices
1/2 c granulated sugar
2 c all-purpose flour, sifted
1-1/2 t baking soda
1/8 t salt
3/4 t ground cinnamon
1/2 t freshly grated nutmeg
1/8 t ground cloves
1-1/c c tightly packed brown sugar
2 large eggs, slightly beaten
1 c unsalted butter, melted & cooled
3/4 c coarsely chopped pecans, toasted
2 medium sized tart apples - one peeled, one unpeeled, cored and cut into 1/2" pieces.
Brown Sugar-Brandy Sauce ingredients
1/3 c unsalted butter, cut into small pieces
1 c packed dark brown sugar
1/3 c granulated sugar
2/3 c heavy cream
201/2 T. brandy
In a small bowl. soak the raisins in the brandy for 45 minutes. Add the dried apples slices to brandy for an additional 15 minutes.
Preheat the oven to 325º. Butter a 9x13 inch pan and line the bottom up along sides, letting the paper hang over the edges by an inch or so. Lightly butter the paper.
Mix in a small bowl - sift together flour, baking soda, salt, cinnamon, nutmeg, and cloves together into a bowl and set aside.
In Large bowl with hand mixer or whisk, or stand mixer with paddle attachment. Blend both sugars, add the eggs, and beat at medium speed until thickened and pale. Add the cooled melted-butter and mix to blend. Fold in the dry ingredients in two additions, mixing just enough to moisten most but not all of the floor. Add the dried fruit and brandy mixture, chopped pecans, and diced fresh apple, then fold into batter with long deep strokes. Scrap the batter into the prepared pan and set in the center of the oven. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes or until the center springs back when beginning to pull away from the sides of the pan. Transfer to wire rack and cool. This cake keeps beautifully, well wrapped, at room temperature for up to 5 days. Serve warm or at room temperature with a healthy portion of the warm brown sugar-brandy sauce.
Brown Sugar-Brandy Sauce
Combine the butter, sugars and cream in a small heavy bottomed saucepan. Stir mixture over low heat until the sugar dissolves, then increase the heat to medium and bring the sauce to a very gently boil, stiring constantly. Cook 5 more minutes, then remove from the heat and stir in the brandy. Serve immediately or cool to room temperature, then cover and refrigerate until needed, up to 3 days. To rewarm, either microwave the uncovered sauce on low power or transfer the cold caramel to a saucepan and stir over low heat until warm.